Quick Ina Garten’s Artichoke Salad Recipe for Garden Parties

Artichokes burst with vibrant flavor in this elegant salad recipe from Ina Garten that promises to tantalize your taste buds.

Mediterranean ingredients dance together in a harmonious blend of textures and colors.

The simplicity of each component allows the artichokes to shine brightly on the plate.

Fresh herbs and a zesty dressing elevate this dish from ordinary to extraordinary.

Bold yet delicate, this salad offers a sophisticated twist on classic vegetable preparations.

Seasonal ingredients meld seamlessly, creating a light and refreshing experience that beckons you to savor every delectable bite.

Take a culinary journey and let this artichoke salad become the star of your next meal.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Calories: 80 kcal

Servings: 8

Ingredients for Ina Garten’s Artichoke Salad Delight

• Artichoke Hearts: Tender, pre-cooked hearts for easy preparation and delightful texture.
• Olive Oil: Helps create golden, crispy exterior while adding rich flavor.
• Salt and Pepper: Essential seasonings to enhance artichoke's natural taste.

• Shallot: Adds subtle, sophisticated onion-like depth to dressing.
• Lemon Juice: Provides bright, zesty acidity to balance flavors.
• Dijon Mustard: Creates smooth emulsion and introduces tangy undertone.
• Vinegar: Adds extra sharp, complex flavor profile.
• Basil Leaves: Infuses fresh, aromatic green notes into dressing.
• Olive Oil: Creates silky, smooth vinaigrette consistency.

• Capers: Brings briny, salty punch to the dish.
• Red Peppers: Introduces sweet, crisp colorful element.
• Red Onion: Provides sharp, crunchy texture.
• Parsley: Adds fresh, herbaceous finishing touch.
• Red Pepper Flakes: Optional spicy kick for heat lovers.

Tools You’ll Need for Ina Garten’s Artichoke Salad Prep

• Baking Sheet: Essential for roasting artichoke hearts evenly.
• Food Processor: Crucial for blending vinaigrette and creating smooth basil puree.
• Steel Blade: Needed for food processor to process ingredients smoothly.
• Large Mixing Bowl: Perfect for tossing artichokes and combining salad ingredients.
• Cutting Board: Necessary for chopping herbs and vegetables.
• Sharp Knife: Required for mincing shallots and chopping parsley.
• Measuring Cups and Spoons: Help ensure precise ingredient quantities.

How to Make Ina Garten’s Artichoke Salad

• Artichoke Preparation

Carefully remove artichoke hearts from their packaging and gather your roasting essentials. Select a quality baking sheet that will help create perfectly golden edges.

• Roasting Process

Spread artichoke hearts evenly across the baking sheet, ensuring each piece has space. Drizzle with olive oil and sprinkle with salt and pepper for robust flavor development.

• Vinaigrette Magic

Grab your food processor and combine shallots, lemon juice, mustard, and seasonings. Blend until smooth, creating a vibrant base for your salad dressing.

• Herbal Infusion

Introduce fresh basil leaves into the processor, transforming them into a brilliant green puree. Slowly stream olive oil to create a silky, aromatic dressing.

• Salad Assembly

Transfer roasted artichoke hearts into a mixing bowl. Gently coat with vinaigrette, allowing each piece to absorb the tangy essence.

• Final Touches

Fold in capers, red peppers, red onion, and parsley. Sprinkle red pepper flakes for a subtle kick of heat. Let the salad rest, allowing flavors to mingle and deepen.

• Serving

Bring salad to room temperature before serving. The result is a colorful, zesty dish that celebrates fresh Mediterranean-inspired ingredients.

Tips and Variations for Artichoke Salad à la Ina Garten

• Ensure artichoke hearts are patted dry before roasting to achieve a crispy, caramelized exterior that intensifies their natural taste.
• Adjust the amount of lemon juice and mustard to balance the tanginess according to your personal preference, creating a personalized dressing profile.
• Prepare the salad up to a day in advance, allowing the flavors to develop and deepen overnight in the refrigerator for an even more robust taste experience.
• Swap basil with fresh oregano, thyme, or a blend of Mediterranean herbs to transform the vinaigrette's character and add unique aromatic notes.
• Enhance the salad by adding grilled chicken, feta cheese, or cannellini beans for a more substantial and nutritionally balanced dish that works as a complete meal.

Serving Up Ina Garten’s Artichoke Salad with Style

• Serve with Crusty Bread: Grab a freshly baked baguette or rustic sourdough to soak up the delicious vinaigrette and catch all those zesty flavors.
• Pair with Grilled Proteins: Complement the salad by adding grilled chicken, shrimp, or even a tender piece of salmon for a complete and satisfying meal.
• Create a Mediterranean Spread: Arrange the artichoke salad alongside olives, feta cheese, and a light Greek-style tzatziki for a vibrant and colorful appetizer platter.
• Enjoy as a Side Dish: Serve chilled or at room temperature alongside your favorite main course, perfect for summer gatherings or picnic-style meals.

Storing and Planning Around Ina Garten’s Artichoke Salad

• Refrigerate Smartly: Store leftover artichoke salad in an airtight container in the refrigerator for up to 3 days, keeping the flavors fresh and vibrant.
• Prep Ahead Strategy: Chop vegetables and make vinaigrette up to 24 hours in advance, allowing you to quickly assemble the salad when ready to serve.
• Optimize Texture: Keep capers and red peppers separate until just before serving to maintain their crisp texture and prevent soggy ingredients.
• Serve with Confidence: Let the salad sit at room temperature for 30 minutes before serving to enhance the melding of flavors and bring out the dish's full potential.

Vibrant Ina Garten Artichoke Salad Recipe

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• Total Time: 50 minutes
• Yield: 8 1x

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Description

Savory roasted Ina Garten artichoke salad combines Mediterranean flavors with simple, fresh ingredients. Herb-infused artichokes deliver rich complexity you’ll crave again and again.

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Ingredients

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• 4 boxes (9 oz / 255 g) frozen artichoke hearts, defrosted
• 2 roasted red peppers, sliced thin
• ½ cup fresh basil leaves, chopped
• ½ cup fresh parsley leaves, chopped
• 1 shallot, minced
• ½ cup red onion, minced
• 5 tbsps white wine or champagne vinegar
• 3 tbsps lemon juice, freshly squeezed
• 1 tsp Dijon mustard
• 6 tbsps capers, drained
• 2 pinches hot red pepper flakes (optional)
• Kosher salt
• Black pepper, freshly ground
• Olive oil, good quality

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Instructions

1. Roasting Artichokes: Preheat oven to 425°F, arrange artichoke hearts on parchment-lined baking sheet, coat with olive oil, season with salt and pepper, ensuring single-layer placement for even caramelization.
2. Creating Vinaigrette: Combine shallot, lemon juice, Dijon mustard, vinegar, salt, pepper, and basil leaves in food processor, pulse to blend, then gradually stream olive oil to create a smooth, emulsified dressing.
3. Assembling Salad: Transfer roasted artichokes to mixing bowl, dress with prepared vinaigrette, gently fold in capers, red peppers, red onion, parsley, and optional red pepper flakes.
4. Flavor Development: Let salad rest at room temperature for 30 minutes, allowing ingredients to marinate and flavors to harmonize.
5. Serving: Present artichoke salad at room temperature as a vibrant, zesty side dish or appetizer, with final seasoning adjustment to personal taste.

Notes

• Roast Evenly: Space artichoke hearts carefully on the baking sheet to ensure golden, crispy edges without steaming or overcrowding.
• Vinaigrette Technique: Slowly drizzle olive oil while processor runs to create a smooth, emulsified dressing that coats ingredients perfectly.
• Flavor Melding: Let salad rest at room temperature for 30 minutes to allow herbs, spices, and vinaigrette to develop a deeper, more complex taste profile.
• Seasoning Tip: Taste and adjust salt, pepper, and vinegar levels after mixing to balance the tangy artichoke and bright herb notes.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 80
• Sugar: 2 g
• Sodium: 200 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 9 g
• Fiber: 3 g
• Protein: 3 g
• Cholesterol: 0 mg