Perfect for a light side dish.
This Artichoke Salad combines tender artichoke hearts with buttery Castelvetrano olives, fresh basil, and a bright lemon dressing before being finished with shaved parmigiano reggiano. It’s light, fresh, and comes together in just minutes, making it perfect for everything from weeknight dinners to entertaining!
Ingredients
Jarred or canned artichoke hearts are the star of this salad (how easy is that), creating a hearty base without any cooking. Castelvetrano olives add a buttery, mild flavor, while thinly sliced shallots bring just enough bite. Fresh basil keeps everything bright, shaved parm adds a salty richness, and the simple lemon dressing ties it all together.
Salad Ingredients
- canned artichoke hearts – plain, not marinated as we make our own dressing
- castelvetrano olives – a very buttery green olive
- shallot – lighter than a red onion, I use a mandolin to get it extra thin
- basil – adds some freshness
- parmigiano reggiano – worth it to use the real stuff!
Dressing Ingredients
- olive oil
- kosher salt – I use Diamond Crystal in all my recipes
- fresh lemon juice & zest
- dijon mustard
- honey – balances out the flavors, doesn’t make it sweet
- garlic clove – grated
- black pepper
How to Make Artichoke Salad
Prepare the Artichokes: Drain the artichoke hearts well, pat them dry, and cut any larger pieces in half if needed. Remove any harder pieces.
Make the Lemon Dressing: Whisk together the olive oil, lemon juice, dijon mustard, honey, garlic, lemon zest, salt, and pepper until smooth.
Toss Everything Together: Combine the artichokes, olives, shallot, and basil in a bowl. Pour the dressing over top and gently toss until evenly coated.
Finish and Serve: Transfer to a serving bowl, top with shaved parmigiano reggiano, and serve immediately or chill for about 30 minutes before serving.
What to Serve with Artichoke Salad
This is a light but very flavorful salad. Serve it alongside:
- Herby Grilled Chicken
- Marinated Skirt Steak
- Cod Oreganata
- Grilled Shrimp
- Chicken Francese
How to Make Artichoke Salad Ahead of Time
This salad can be made in advance and tastes better after sitting in the fridge overnight. Wait to add the basil until shortly before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Equipment I Use to Make Artichoke Salad
- Wood Salad Bowl – pretty for serving
- Microplane – so helpful for grating garlic
Frequently Asked Questions
Can I use canned artichokes?
Yes! That’s what the recipe calls for and is preferred. Just opt for non marinated and dry them before mixing with the other ingredients.
Can I add protein?
Yes, this salad is delicious topped with grilled chicken, shrimp, or even canned tuna for a light meal.
Can I use a different olive?
Yes. Castelvetrano olives have a very mild flavor, but other green olives also work if you prefer a more briny bite.
Artichoke Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
For the Artichoke Salad
- 1 14 oz can or jar quartered artichoke hearts, drained well
- ½ cup Castelvetrano olives, halved
- 1 small shallot, very thinly sliced
- ¼ cup fresh basil, torn
- 1/3 cup parmigiano reggiano, shaved
For the Lemon Dressing
- 2 tablespoons olive oil
- 1½ tablespoons fresh lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 1 small garlic clove, finely grated
- ½ teaspoon lemon zest
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Drain 1 can of quartered artichoke hearts and gently pat them dry with paper towels. If the pieces are large, cut them in half. Remove and discard any harder outer pieces.
- In a small bowl, whisk together 2 tablespoons olive oil, 1½ tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 finely grated garlic clove, ½ teaspoon lemon zest, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until smooth.
- In a serving bowl, combine the artichokes, ½ cup halved Castelvetrano olives, 1 thinly sliced shallot, and ¼ cup torn fresh basil. Pour the dressing over the top and gently toss until everything is evenly coated.
- Transfer to a serving platter or bowl and top with 1/3 cup shaved parmigiano reggiano. Serve immediately or refrigerate for up to 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dishes
- Method: No Heat
- Cuisine: Italian
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