This Roasted Artichoke Salad can be served warm or chilled, and is equally delicious both ways! A perfect side dish for chicken, steak or fish!
This artichoke salad is absolutely one of those dishes where everyone asks for the recipe! Super tangy and delicious, and might we add even pretty good for you, too. Serve this side dish with our famous Whiskey Flank Steak or with Grilled Marinated Chicken!
Roasted Artichoke Salad Recipe
Why is this artichoke recipe so darn good??? Well, because it came from the queen herself, Ina Garten. Definitely go ahead and check out her recipe there, but we’ve made just a few tweaks to it here because everyone has different tastes.
No, we aren’t saying that our version is better than Ina’s, because we wouldn’t be dumb enough to do that. But everyone has different tastes that they like. For us, we don’t love capers as she has in her original recipe, so we left them out. And just a few other minor adjustments to the vinaigrette and then we’re done with the changing.
Ina adds straight vinegar at the end of the salad and my house isn’t that bold with the flavors, but it is delicious that way as well. Check out our version here and see if you like it this way, too!
What Kind Of Artichokes Do I Use To Make This Salad?
The best way to make this artichoke recipe is using frozen artichoke hearts. Buying them frozen means you’re getting the straight up artichoke heart, not an artichoke heart that’s been marinated in brine or oil.
Defrost the artichoke hearts and then toss them with olive oil, salt and fresh pepper. Lay them out on a sheet pan and roast them in the oven for just about 20 minutes.
You don’t want a deep golden color on the artichokes, just enough to bring out their flavor in the oven. Transfer the artichokes to a bowl along with chopped red onion, roasted red peppers and fresh parsley.
While the artichokes are roasting, you can make the basil vinaigrette. Add fresh basil to a blender or food processor along with a diced shallot, Dijon mustard, champagne or white vinegar (we used champagne vinegar of course), olive oil, a pinch of sugar, fresh lemon juice, and salt and pepper.
Blend until smooth and then add a little bit of dressing at a time to the salad; toss until you have the consistency that you like. If you don’t use all the basil vinaigrette, please do save it and use it on your next salad or as a sauce for grilled chicken or steak!
How Do You Serve This Roasted Artichoke Salad?
The beauty of this Roasted Artichoke Salad is that it can be served warm, at room temperature or chilled! It all depends on how you like it. During the summer months we usually serve this artichoke recipe chilled, alongside grilled chicken, steak or fish.
But during the colder months it can be served at room temperature or warm right after it’s made and it’s equally delicious.
I know that we’ve mentioned serving this artichoke salad with proteins like steak or chicken, but it’s also a delicious side dish for dishes like Baked Ziti or Eggplant Parmesan instead of making a salad.
Can This Artichoke Recipe Be Made Ahead Of Time?
Absolutely! If you’re wanting to serve this salad chilled, then it can be made the morning of or even the day before you need it. Two days even? If we’re making food for a party or holiday, we like to keep it as fresh as possible, so the day before or the morning of is usually what we do.
But if you’re making this salad just for yourself or your family for dinners, then it will keep in the refrigerator for 3-4 days so it’s great for meal prepping!
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Roasted Artichoke Salad
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 Servings 1x
This tangy Roasted Artichoke Salad is a delicious side dish to your steak, chicken or seafood dinner! This artichoke recipe can also be served warm or chilled!
- 3 (10 ounce packages) frozen artichoke hearts
- 1 large shallot (about 3 tablespoons), chopped
- 1/4 cup white or champagne vinegar
- 1/2 cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 cup roughly chopped basil leaves
- 1/2 teaspoon sugar
- 1 teaspoon kosher salt
- Fresh black pepper to taste
- 1/4 cup chopped parsley
- 1/4 cup minced red onion
- 1/4 cup chopped roasted red peppers
- Preheat the oven to 400 degrees.
- Defrost the artichokes completely and dry off with paper towels. Place the artichokes on a sheet pan and then drizzle them with olive oil. Season with salt and fresh black pepper and roast in the oven for 20 minutes.
- While the artichokes are in the oven, make the dressing by adding the shallot, vinegar, lemon juice, Dijon, basil, sugar, salt, pepper and olive oil to a blender or food processor. Blend until smooth and set aside.
- Take the artichokes out of the oven and add to a large bowl. Let cool slightly and then add the parsley, red onion and roasted red peppers to the bowl.
- Pour some of the dressing into the bowl and toss to combine. You won’t need all of the dressing, just add as much as you like, taste and adjust with salt and pepper as needed.
- Let the salad sit at room temperature for 15 minutes before serving to let the flavors combine, or refrigerate the salad until ready to serve.
- Category: Side Dish
- Method: Oven
- Cuisine: American
Keywords: mantitlement, artichoke recipes, roasted artichokes, vegetables sides, thanksgiving sides, holiday sides, salad recipes