Ingredients
Scale
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