Pickled Artichoke Salad

Pickled Artichoke Salad
Staff Writer
Pickled Artichoke Salad
Kenwood Inn and Spa

Pickled Artichoke Salad

Try this refreshing and delicious pickled artichoke salad that's an elegant way to start a special spring or summer dinner get-together. A fast, easy pickle gives these artichokes some extra flavor, while a mandoline makes quick work of them.

See all salad recipes.

6
Servings
589
Calories Per Serving
Deliver Ingredients

Ingredients

For the pickling liquid

  • 3 Cups water
  • 1 Cup distilled white vinegar
  • 1/4 Cup sugar
  • 3 Teaspoons salt
  • 1 Teaspoon black peppercorns
  • 1 Teaspoon coriander seeds
  • 1 Teaspoon red chile pepper flakes

For the artichokes

  • 6 globe artichokes
  • 2 lemons
  • 1 Cup extra-virgin olive oil
  • 2 shallots, sliced thinly
  • Salt, to taste

For the salad

  • 1 Tablespoon mixed pitted olives
  • 1 roasted red pepper, sliced thinly
  • 1/2 small red onion, sliced thinly
  • 2 Tablespoons extra-virgin olive oil
  • Salt and pepper, to taste

Directions

For the pickling liquid

In a pot, bring all of the ingredients to a boil over high heat. Reduce the heat to a simmer and cook for 10 minutes. Remove from the heat and let cool.

For the artichokes

Fill a bowl large enough to hold all of the artichokes with water and put the lemons and the juice into the water to help prevent the artichokes turning brown.

 

Start by snapping off the outer leaves in a clockwise motion. Once you see the tender yellow inner leaves, take a knife and slowly turn the artichoke while peeling off the remaining green of the artichoke.

 

Continue until there is no green left and dip the artichoke into the lemon water to stop it from going brown. Using a spoon, scoop out the choke in the middle of the artichoke and discard. Place the artichoke in the lemon water. Repeat this for the remaining artichokes.

 

Use a mandoline to slice all of the artichokes lengthwise very thinly and then place back into the lemon water and set aside. Combine the olive oil and shallots in a pan and cook over low heat until opaque and tender.

 

Drain the artichokes and add them to the pan. Gently soften the artichokes, then strain the pickling liquid into the pan and bring to a boil. Remove from the heat and pour into a Mason jar. Close the lid while hot and leave to cool at room temperature.

For the salad

Once cooled, drain the artichokes and place into a mixing bowl. Add the mixed olives, roasted red pepper, red onion, extra-virgin olive oil, and season with salt and pepper, to taste.

Nutritional Facts

Total Fat
47g
67%
Sugar
3g
3%
Saturated Fat
35g
100%
Cholesterol
1mg
0%
Carbohydrate, by difference
38g
29%
Protein
6g
13%
Vitamin A, RAE
134µg
19%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
147mg
15%
Choline, total
5mg
1%
Fiber, total dietary
4g
16%
Folate, total
50µg
13%
Iron, Fe
8mg
44%
Magnesium, Mg
31mg
10%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Phosphorus, P
90mg
13%
Selenium, Se
6µg
11%
Sodium, Na
503mg
34%
Water
92g
3%
Zinc, Zn
1mg
13%

Pickle Shopping Tip

Look for glass jars with metal lids (preferably Mason jars). They are more easily sanitized than plastic containers.

Pickle Cooking Tip

When pickling foods, invert the jar for about 5 minutes after sealing it to ensure a tight seal.