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Baby Artichoke Salad with Pickled Onions

Top view of artichoke salad with kalamata olives, sliced orange peppers, capers and a bowl of pickled red onions on the side.
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EatSimpleFood.com

This baby artichoke salad recipe has orange peppers, yellow peppers, kalamata olives, and capers.  It is colorful, healthy, and delicious.  Serve this salad with an olive oil, lemon, and mustard based dressing.

Ingredients

Ingredient List Salad:

  • 2 lb baby artichokes, trimmed (or use 2 cans drained artichoke hearts)
  • 1 lemon, juiced
  • 1 orange pepper, sliced
  • 1 yellow pepper, sliced
  • 3/4 cup Kalamata olives, pitted
  • 2 tsp capers

Ingredient List Pickled Onions:

  • 1 small red onion, sliced thin
  • 1/4 cup white wine vinegar
  • 2 Tbsp e.v. olive oil
  • 1/2 tsp salt

Ingredient List Dressing:

  • 1 lemon (~2 Tbsp), juiced
  • 1 Tbsp sharp mustard
  • 1/4 tsp salt
  • pinch black pepper
  • 1/3 cup e.v. olive oil

Instructions

  • Make Quick Pickled Onions:  Place the vinegar, oil, and salt in a medium sized bowl and mix.  Add sliced onions, mix, and let sit at room temperature ~ 1 hour.
  • Make Salad Dressing:  In a jar combine all salad dressing ingredients. Shake vigorously.  Add salt to taste.

Prepare the Artichokes:

  • Bring a large pot of water to a boil and add salt.
  • Trim the outer tough leaves by removing at least half of the leaves.   The remaining leaves can be eaten whole if enough of the tough leaves are removed.  
  • Trim the base of the stem to level out and generally clean up the area.
  • Cut ~ 1/2 inch off the top of the artichokes (anything spiny)
  • Cut in half lengthwise, and immediately place in a bowl of water that has lemon juice in it (this stops oxidation or the cut edges from browning).  
  • Transfer strained artichokes to boiling water, reduce heat to a simmer and cook uncovered ~ 20 minutes or until tender.  
  • Strain, let cool, and set aside artichokes when done.

Make the Artichoke Salad: 

  • In a large bowl add all salad ingredients and desired amount of pickled red onions.  Toss with dressing. Add salt to taste.  Happy Eating!  Beckie

Notes

  • I put the trimmed outer leaves in a steamer and steam them and eat them later.
  • Don't want to make the salad dressing?  Cool, use your favorite pre-made dressing.
  • Don't like pickled onions?  Leave them out or add them raw if you like. Pickled onions will stay good in the refrigerator for ~1 week.

Find it online: https://eatsimplefood.com/baby-artichoke-salad-w-pickled-onions/