Fresh Artichoke Salad with Wild Rocket & Dill

A special spring treat this fresh artichoke salad highlights this uniquely flavoured vegetable. A delicious, healthy salad that is great with seafood.

This Fresh Artichoke Salad utilises the hearts which have a mild, light flavour that pairs wonderfully with the peppery rocket, fresh dill and lemon.

Steps to making THIS Salad

1. Clean and prepare your artichokes – for detailed instructions.
2. Drop artichokes into a large pot of boiling salted water along with 1 to 2 lemon halves. Top with a heavy heatproof plate or pot lid that fits into the pot to keep them submerged. Lower the heat to a strong simmer and cook until the leaves are tender and the heart can be pierced easily with a paring knife, 10 to 30 minutes, depending on size.
3. Drain the artichokes in a colander and run under cold water, transfer to a mixing bowl.
4. Add the remaining ingredients to your mixing bowl, season with salt and pepper and toss until combined. Taste and adjust seasonings according to your taste.
5. Arrange in a salad bowl and serve.

Serving ideas

This fresh light salad pairs well with any grilled or roasted fish.
We served ours with a gorgeous whole barbecued snapper.

Some more Artichoke Salad recipes to try:

Fresh Artichoke Salad with Wild Rocket & Dill

This Fresh Artichoke Salad utilises the hearts which have a mild, light flavour that pairs wonderfully with the peppery rocket, fresh dill and lemon.

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Prep Time: 30 minutes

Cook Time: 0 minutes

Total Time: 30 minutes

* Times are an estimate and will depend on your skill level

Course: Salad

Cuisine: American, Australian

Keyword: dairy-free, gluten free, Intermediate, vegan, vegetarian

Servings: 4 as a side

Calories: 242kcal

Ingredients

• 50 grams wild rocket arugula
• 1000 grams whole artichokes (10 whole hearts)
• ¼ cup olive oil
• 2 tbsps lemon 1 medium lemon
• 1-2 tbsps dill
• Sea salt and cracked black pepper

Metric - Imperial

Instructions

• Clean and prepare your artichokes - for detailed instructions.
• Drop artichokes into a large pot of boiling salted water along with 1 to 2 lemon halves. Top with a heavy heatproof plate or pot lid that fits into the pot to keep them submerged. Lower the heat to a strong simmer and cook until the leaves are tender and the heart can be pierced easily with a paring knife, 10 to 30 minutes, depending on size.
• Drain the artichokes in a colander and run under cold water, transfer to a mixing bowl.
• Add the remaining ingredients to your mixing bowl, season with salt and pepper and toss until combined. Taste and adjust seasonings according to your taste.
• Arrange in a salad bowl and serve.

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Calories: 242kcal | Carbohydrates: 27g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Sodium: 239mg | Potassium: 981mg | Fiber: 14g | Sugar: 3g | Vitamin A: 329IU | Vitamin C: 35mg | Calcium: 130mg | Iron: 3mg

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