Sandra Ina Garten Artichoke Salad Recipe is a Mediterranean-inspired side dish featuring marinated artichoke hearts and sharp Parmesan cheese. This quick salad uses baby arugula and a bright lemon vinaigrette to create a light, peppery course.
The first time I made this, I didn’t drain the artichoke hearts well enough. Now I always pat them dry with kitchen roll before adding them to the bowl. If you skip this, the oil from the jar thins the dressing and makes the rocket leaves go limp within minutes.
This is one of those recipes that looks harder than it is. The whole thing comes down to the quality of the olive oil. The vinaigrette is doing more work than you’d think. Without a good extra virgin olive oil, the lemon juice feels too sharp against the vinegar. I usually serve this for a quick lunch when I want something that feels like I’m eating at a cafe in the sun.
Ina Garten Artichoke Salad Recipe Ingredients
- 340g (12oz) jar marinated artichoke hearts, drained and quartered
- 120g (4oz) baby rocket or mixed salad greens
- 50g (2oz) shaved Parmesan cheese
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp white wine vinegar
- 60ml (2fl oz) extra virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp fresh basil, chopped (optional)
How To Make Ina Garten Artichoke Salad Recipe
- Make the vinaigrette: Whisk the lemon juice, white wine vinegar, olive oil, salt, and pepper in a small bowl until the liquid looks creamy and stays together. You can also shake these parts in a small jar to make sure they hold their shape before you pour.
- Prepare the greens: Place the baby rocket or mixed greens into a large serving bowl. Shake the bowl to loosen the leaves so they don’t clump together when you add the liquid later.
- Add artichokes: Spread the drained artichoke hearts across the top of the leaves. Keep them in a single layer so the weight of the vegetables does not crush the greens at the bottom of the bowl.
- Dress and toss the salad: Pour the vinaigrette over the top of the bowl and use two large spoons to lift the leaves from the bottom. Stop as soon as every leaf has a thin shine on it.
- Finish and serve: Scatter the shaved Parmesan cheese and fresh herbs over the top. Serve the salad straight away so the leaves stay crisp and the cheese doesn’t soften.
Recipe Tips
Drain the artichokes on kitchen roll. Marinated artichokes carry a lot of extra oil that can overwhelm the dressing, so patting them dry keeps the flavours clean.
Use a vegetable peeler for the cheese. Shaving the Parmesan into wide, thin ribbons allows it to sit on top of the leaves without sinking to the bottom of the bowl.
Add the dressing at the last second. Rocket is a fragile leaf that wilts the moment it hits acid, so do not toss the salad until your guests are sitting down.
Chill your serving bowl. Placing the platter in the fridge for ten minutes before assembling helps keep the greens cold and crisp while you eat.
Make the vinaigrette in advance. You can whisk the oil and vinegar up to two days early and keep it in a jar at room temperature to save time.
Pick small artichoke hearts. If the pieces in the jar are too big, cut them into sixths so they stay the same size as a forkful of greens.
What To Serve With Artichoke Salad
This peppery salad is the best partner for grilled chicken or a piece of seared salmon. It works as a fresh break between bites of heavier pasta dishes like carbonara or a rich pesto linguine.
If you are putting together a spread, serve this alongside roasted vegetables and warm garlic bread. It also sits well on a board with cured meats and soft cheeses for a casual dinner.
How To Store Artichoke Salad
Fridge
Store the leaves and the artichokes in separate airtight tins for up to 2 days. Keep the vinaigrette in a jar on the side so the greens do not turn into a mushy mess in the fridge.
Reheat
Do not reheat this dish. Salad greens and vinaigrette are meant to be eaten cold or at room temperature, and heat will ruin the texture of the cheese.
Freeze
Do not freeze this recipe. The high water content in the rocket and the structure of the artichokes will turn into a grey liquid once they thaw.
Ina Garten Artichoke Salad Recipe Nutrition Facts
Per serving (1 of 4):
- Calories: 210 kcal
- Protein: 6g
- Fat: 18g
- Carbohydrates: 6g
- Sugar: 1g
- Sodium: 450mg
Estimated. May vary based on ingredients and cooking methods.
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