Go Back
+ servings
FROZEN ARTICHOKES HEARTS IN A WHITE BOWL WITH SILVER SERVERS & NAVY LINEN NAPKIN
Print Recipe
5 from 1 vote

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 mins
Cook Time15 mins
Total Time25 mins
Course: Salad
Cuisine: Greek, Middle Eastern
Keyword: Intermediate
Servings: 4 as a side
Calories: 312kcal

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

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.

Video

Nutrition

Calories: 312kcal | Carbohydrates: 20g | Protein: 7g | Fat: 25g | Saturated Fat: 4g | Sodium: 133mg | Potassium: 793mg | Fiber: 10g | Sugar: 1g | Vitamin A: 4428IU | Vitamin C: 49mg | Calcium: 91mg | Iron: 3mg