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5 from 1 vote

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.
Prep Time30 mins
Cook Time0 mins
Total Time30 mins
Course: Salad
Cuisine: American, Australian
Keyword: Intermediate
Servings: 4 as a side
Calories: 126kcal


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


  • 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.


Calories: 126kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 6mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 297IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg