Raw Artichoke, Cured Olive, and Sun-Dried Tomato Salad Recipe


Cal/Serving: 242
Daily Value: 12%
Servings: 2

Balanced, High-Fiber
Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Vitamin A345IU7%
Vitamin C64mg107%
Thiamin (B1)0mg17%
Riboflavin (B2)0mg12%
Niacin (B3)3mg17%
Vitamin B60mg20%
Folic Acid (B9)232µg58%
Vitamin E2mg9%
Vitamin K64µg80%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Raw Artichoke, Cured Olive, and Sun-Dried Tomato Salad
Vicky Cohen and Ruth Fox

Love artichokes? We do, too. Their herbaceous, slightly nutty flavor is so refreshing on a hot day, especially when combined with some sweet sun-dried tomatoes and rich, ripe black olives for a simple salad that would go well with your favorite pasta.

Click here to see 7 No-Cook Side Dishes.


  • 1 large lemon, halved
  • 10 olive oil-cured black olives, pitted and halved
  • 1 tablespoon lemon juice
  • 5 oil-packed sun-dried tomatoes, chopped
  • 5-6 chives, chopped
  • 1 tablespoon extra-virgin olive oil
  • Pinch of salt
  • 4 large artichokes


Squeeze the lemon juice into a medium-sized bowl with some water and place the lemons in the water.

Cut across about 3/4 of the top part of the artichoke, so you're left with the base and some of the stem. Remove the outer leaves until you reach the lighter, paler ones. With a knife, peel off the outer layer of the stem. Using a sharp paring knife, carefully remove the "hairy" part of the heart until it’s completely clean. Place the clean artichoke hearts in the lemon water as you go.

Then slice them thinly and plate. Top with the olives, sun-dried tomatoes, and chives. Season with the salt and drizzle with the olive oil and lemon juice. Toss gently.

Recipe Details

Servings: 2
Total time: 25 minutes
Special Designations: Vegan, Vegetarian

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