Frozen Artichoke Hearts with Tangy Lemon & Herbs

Frozen artichokes hearts in a white bowl with silver servers and a navy linen napkin.

4.25 from 4 votes

Frozen Artichoke Hearts with Tangy Lemon & Herbs

Frozen artichoke hearts are so versatile and easy to prepare and just mouthwatering in this salad with tangy lemon and aromatic herbs. A perfect salad to serve during the summer months for outdoor entertaining.

Prep Time10

Cook Time15

Total Time25

Course: Salad

Cuisine: Greek, Middle Eastern

Keyword: Intermediate

Servings: as a side

Calories: 312kcal

Author: Anastasia Papapetros

Ingredients

For the sautéed artichoke mix

850 grams frozen artichoke hearts (approximately 8 thawed artichoke hearts)
¼ cup olive oil
¼ cup lemon juice
2 large sprigs of thyme
1 garlic clove thinly sliced
Sea salt and cracked black pepper

For the salad

4 cups baby spinach (approximately 120 grams)
1 cup chopped mixed soft herbs (I used dill, basil, mint, parsley)
3 tbsps olive oil
2 tbsps lemon juice

Metric - Imperial

Instructions

Wash your frozen artichoke hearts under cold water and slice into 1cm pieces (just under ½ inch).
Heat a heavy-based pan on medium heat, add the oil to the pan, heat, then add the artichokes and sauté until golden then add the rest of the artichoke ingredients and season.
Cook gently on medium heat (approximately 10-15 minutes) until soft, then allow them to cool slightly.
In the meantime, wash and dry your spinach and herbs, roughly chop the herbs then transfer to a mixing bowl.
Add the artichoke mix to the leaves and herbs, add 3 tablespoons olive oil and 2 tbsps lemon juice, season and toss well. Taste and adjust seasonings according to your taste.
Arrange in a salad bowl and serve immediately.

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