Artichoke Heart Salad

This amazing Artichoke Heart Salad with roasted red peppers, capers, red onion, and  basil is a perfect party dish for artichoke fans! And artichokes are high in fiber, so this salad is relatively low in net carbs; enjoy!

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I’m a life-long fan of artichokes, and this amazing Artichoke Hearts Salad is my idea of the perfect dish to make for a special meal or to take to a party. The salad has artichoke hearts, roasted red peppers, and capers, and you can add finely diced red onion and some basil for a garnish if you like. But it’s the roasted artichoke hearts that make this salad so much of a wow.

You can make the artichoke salad ahead and chill, or it can sit for hours at room temperature, which makes it perfect for summer entertaining, but I can also imagine this salad served warm on a buffet at a holiday party. And I bet this is going to disappear pretty quickly no matter who you serve it to!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• frozen artichoke hearts or canned Artichoke Hearts packed in water (affiliate link)
• extra virgin Olive Oil (affiliate link)
• salt and fresh ground black pepper
• Roasted Red Peppers in a jar (affiliate link)
• Capers (affiliate link)
• finely chopped red onion (optional)
• Basil Pesto (affiliate link)
• fresh-squeezed lemon juice, I used my fresh-frozen lemon juice
• White Wine Vinegar (affiliate link)
• Dijon mustard (affiliate link)
• Spike Seasoning (affiliate link)
• chopped or sliced fresh basil for garnish (optional)

What artichoke hearts can you use?

I love to use the large whole Artichoke Hearts packed in water (affiliate link) to make this salad. But they are a somewhat pricey ingredient and you can use cut artichoke hearts in water or frozen artichokes if you find some that are more budget friendly. I haven’t made this with marinated artichoke hearts packed in oil, and I don’t think they would be as good unless you really like the flavor of the pickled artichoke hearts.

Please don’t skip the capers in this Artichoke Heart Salad!

One ingredient I love in this salad is capers, and if you’re a caper fan, you might even increase the amount of capers! Capers are the small, buds of a plant that grows in the Mediterranean, with a lemony flavor similar to green olives, and I think they’re delicious no matter what you use them in.

Want more tasty ideas for artichokes?

Check out Amazing Low-Carb Recipes with Artichokes to find lots more ideas for using this interesting and tasty vegetable!

How to Make Artichoke Heart Salad:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. I used these artichoke hearts packed in water but you can also use thawed frozen artichoke hearts. Drain them well in a colander.
2. Toss artichoke hearts with olive oil, salt, and fresh ground pepper while you preheat the oven to 350F/190C.
3. Then roast artichoke hearts for 20 minutes. (I wondered if this step was necessary until I smelled the artichokes as they roasted!)
4. While artichokes roast, drain the roasted red pepper well in a colander placed in the sink, then dice the peppers.
5. Mix together the dressing ingredients. (I have made this dressing with chopped fresh basil and used the food processor, but it was so easy to make it with pesto.) 
6. Assemble the finely chopped red onion (if using), diced roasted red peppers, capers, and chopped basil (if using).
7. I used my Herb Scissors (affiliate link) to make thin strips of fresh basil, which was really good in the salad.
8. When artichokes are roasted, toss the hot artichoke hearts and diced red peppers with most of the dressing mixture.
9. Add capers and chopped red onion, and more dressing as desired.
10. Then stir in the chopped or sliced basil.
11. Season to taste with salt and fresh-ground black pepper and serve, garnishing with a bit more sliced or chopped basil if desired.

Make it a Meal:

This tasty Artichoke Heart Salad would be great with something like Slow Cooked Salmon, Air Fryer Salmon with Mustard-Herb Sauce, Chile Mustard Pork Kabobs, Grilled Lamb Chops, or Rosemary Mustard Grilled Chicken.

More Amazing Recipes with Artichokes:

• Air Fryer Artichoke Hearts
• Marinated Zucchini Salad
• Artichoke Antipasto Salad
• How to Cook Artichokes in the Instant Pot
• Meatball Casserole with Artichokes

Continue to Content

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Yield: 6 servings

Artichoke Heart Salad

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 40 minutes

This Artichoke Heart Salad is a perfect party dish for artichoke fans! The salad can be served hot, at room temperature, or cold.

Ingredients

Ingredients

• two 14 oz. cans artichoke hearts packed in water (see notes)
• 1 T extra virgin olive oil
• salt and fresh ground black pepper
• 12 oz. jar roasted red pepper
• 3 T capers (see notes)
• 3 T finely chopped red onion (probably optional, but good)
• freshly chopped or sliced basil for garnish (optional)

Basil Dressing Ingredients

• 2 T finely minced red onion)
• 1/4 cup basil pesto
• 2 T fresh lemon juice
• 1 T white wine vinegar
• 1 tsp. Dijon mustard
• 1/2 cup extra virgin olive oil (see notes)
• 1 tsp Spike Seasoning (or other all-purpose seasoning blend)
• fresh ground black pepper to taste

Instructions

1. Preheat oven or toaster oven to 350F/175C.
2. Drain artichoke hearts well in a colander.
3. Toss the drained artichoke hearts with 1 T olive oil, salt, and fresh ground pepper.
4. Then roast the artichoke hearts for 20 minutes. (This adds a lot of flavor so I don't recommend skipping the roasting step.)
5. While artichokes are roasting, drain the jar of roasted red pepper well in a colander placed in the sink, then dice the peppers.

1. Mix together the dressing ingredients.
2. Assemble the finely chopped red onion (if using), diced roasted red peppers, capers, and chopped or sliced basil (if using).
3. When artichokes are roasted, toss the hot artichoke hearts and diced red peppers with most of the dressing mixture.
4. Add capers and chopped red onion, and more dressing to moisten the ingredients to your liking.
5. Then stir in the chopped or sliced basil and serve.
6. Season to taste with more salt and fresh-ground black pepper if desired. You can garnish with a bit more sliced basil if you'd like.

Notes

You can also use a similar amount of frozen artichoke hearts if that's what you have.

Next time I might use even more capers.

This salad can also be chilled and served cold. You may want to stir in a bit more dressing before you serve it after the salad has been chilled.

Recipe adapted from a recipe by Ina Garten.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 289Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 400mgCarbohydrates: 22gFiber: 9gSugar: 4gProtein: 5g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

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Low- Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Artichoke Hearts do have some carbs but they are high in fiber, and this Artichoke Heart Salad would be good for low-carb diets or for the original South Beach Diet.

Find More Recipes Like This One:
Use Artichoke Recipes or Salads to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Danica's Kitchen on Pinterest, on Facebook, or on Instagram to see all the good recipes I’m sharing there.

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