Italian artichoke citrus salad

Italian artichoke citrus salad

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About this recipe: Raw artichokes are softened with a citrus dressing and flavoured with green olives, thyme and mint. Serve as a starter with fresh buffalo mozarella or ricotta, or as a side dish to grilled steak or fish.


Serves: 4 

  • 4 fresh artichokes, stems removed
  • 1 lemon
  • 1 orange, zested and juiced
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons green Italian olives
  • 1 sprig fresh thyme
  • 3 or 4 fresh mint leaves, chopped
  • salt and pepper, to taste

Prep:20min  ›  Extra time:5min resting  ›  Ready in:25min 

  1. Clean the artichokes, remove the tough outermost leaves and slice off the tip. Cut in half and remove the inner hairs. Zest the lemon, then slice it in half; squeeze one half into a bowl. Use the other half to rub over the artichokes and stop them from browning.
  2. Mix lemon juice, orange juice, salt, pepper and 4 tablespoons of oil with a small whisk or fork until well combined.
  3. Slice the artichoke hearts into small wedges and arrange in a bowl. Pour over the citrus dressing.
  4. Allow to stand for 5 minutes, then add the olives, fresh thyme leaves and and mint. Toss well. Scatter orange and lemon zest on top and serve.

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