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

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

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

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.

Ready in
25 m
2
Servings
260
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Artichoke Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Artichoke Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.

Nutritional Facts

Total Fat
10g
16%
Sugar
4g
N/A
Saturated Fat
1g
7%
Protein
12g
23%
Carbs
41g
14%
Vitamin A
24µg
3%
Vitamin B6
0.4mg
22.1%
Vitamin C
71mg
100%
Vitamin E
2mg
10%
Vitamin K
64µg
80%
Calcium
175mg
18%
Fiber
20g
78%
Folate (food)
233µg
N/A
Folate equivalent (total)
233µg
58%
Iron
5mg
29%
Magnesium
207mg
52%
Monounsaturated
7g
N/A
Niacin (B3)
4mg
19%
Phosphorus
312mg
45%
Polyunsaturated
1g
N/A
Potassium
1391mg
40%
Riboflavin (B2)
0.3mg
15.1%
Sodium
589mg
25%
Thiamin (B1)
0.3mg
17.9%
Zinc
2mg
12%