Ina Garten’s Artichoke Salad is made with artichoke hearts, olive oil, salt, ground black pepper, shallot, lemon juice, mustard, vinegar, basil, capers, red peppers, red onion, parsley, and pepper flakes, creating a savory dish that takes 1 hour and 20 minutes to prepare!
Try More Ina Garten Recipes:
? Why You’ll Love This Artichoke Salad Recipe:
- Bright and Tangy Flavor: The combination of lemon juice, Dijon mustard, and basil vinaigrette gives the salad a fresh, zesty taste that brightens up any meal.
- Versatile and Delicious: Perfect as a side dish for grilled meats or as a standalone main course. Its vibrant flavors make it suitable for various occasions.
- Quick and Simple: With straightforward steps and minimal ingredients, this salad is easy to prepare, making it ideal for busy weeknights or last-minute gatherings.
- Healthy and Wholesome: Loaded with artichokes, capers, and fresh herbs, this salad offers a nutritious and low-calorie option that’s both satisfying and good for you.
❓ What Is Ina Garten’s Artichoke Salad Recipe?
Ina Garten’s Artichoke Salad combines roasted artichoke hearts, roasted red peppers, capers, red onion, fresh herbs, and a tangy basil vinaigrette, perfect for enhancing any meal.
? Ina Garten Artichoke Salad Ingredients
- 4 boxes (9 ounces each) of frozen artichoke hearts, defrosted
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1 shallot, minced
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 5 tablespoons white wine vinegar or champagne vinegar, divided
- 1/2 cup chopped fresh basil leaves
- 6 tablespoons capers, drained
- 2 roasted red peppers, sliced thin
- 1/2 cup minced red onion
- 1/2 cup chopped fresh parsley leaves
- 2 pinches hot red pepper flakes, optional
? How To Make Ina Garten Artichoke Salad
- Toss the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper until thoroughly coated.
- Arrange the artichoke hearts in one layer on a baking sheet and roast for 20 minutes.
- Prepare the vinaigrette in the meantime. Combine the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with a steel blade. Process for 5 seconds.
- Process the basil leaves into a green puree. Slowly add 1/2 cup of olive oil to the bowl through the feed tube while the blender is running until the ingredients are properly blended. Put aside.
- Put the roasted artichoke hearts in a bowl and mix with enough vinaigrette to moisten them.
- Gently mix in the capers, red peppers, red onion, parsley, 4 tablespoons of vinegar, and red pepper flakes, if using.
- Season with salt and pepper to taste, then set aside for 30 minutes to allow flavors to meld. Serve at room temperature.
? Recipe Tips
- Ensure Even Roasting: Spread the artichoke hearts in a single layer on the baking sheet to ensure they roast evenly and get a nice, caramelized exterior.
- Fresh Basil Matters: Use fresh basil leaves for the vinaigrette to achieve the best flavor and aroma. Dried basil won’t give the same freshness.
- Taste and Adjust: After mixing the salad, taste and adjust the seasoning with additional salt and pepper if needed. Flavors can be enhanced to your preference.
- Allow Time to Rest: Let the salad sit for at least 30 minutes before serving to allow the flavors to meld together and deepen.
? What To Serve With Artichoke Salad?
Serve Artichoke Salad with Pot Mexican Rice Casserole, Bread Pudding, Mustard Horseradish Sauce, Guacamole, Hummus, Pasta Fagioli, Wrapped Asparagus, and Million Dollar Chicken.
? How To Store Leftovers Artichoke Salad?
- In The Fridge: Store leftover artichoke salad in an airtight container for 2 to 3 days.
- In The Freezer: Freeze leftover artichoke salad in a freeze-safe container for up to a month.
?How To Reheat Leftovers Artichoke Salad?
- On The Stove: Gently warm leftover artichoke salad in a skillet over low heat for 4 minutes.
- In The Microwave: Heat leftover artichoke salad on a microwave-safe plate on low power in short 1-minute intervals, stirring occasionally.
FAQs
Can I use fresh artichokes instead of frozen?
Yes, you can use fresh artichokes, but you’ll need to cook and prepare them before adding to the salad.
Why is my artichoke salad too dry?
Your artichoke salad may be too dry if there isn’t enough vinaigrette or if the artichokes aren’t well-coated.
Why is my artichoke salad mushy?
Your artichoke salad might be mushy if the artichoke hearts were overcooked or if they were not properly drained.
Why is my artichoke salad too bland?
Your artichoke salad may be too bland if it lacks enough seasoning or if the vinaigrette needs more flavor.
Try More Ina Garten Recipes:
Ina Garten Artichoke Salad Nutrition Facts
Amount Per Serving
- Calories 155
- Total Fat 10.92g
- Saturated Fat 1.527g
- Sodium 113mg
- Total Carbohydrate 13.34g
- Dietary Fiber6.5g
- Sugar 1.18g
- Protein 4.15g
Ina Garten Artichoke Salad
Description
Ina Garten’s Artichoke Salad is made with artichoke hearts, olive oil, salt, ground black pepper, shallot, lemon juice, mustard, vinegar, basil, capers, red peppers, red onion, parsley, and pepper flakes, creating a savory dish that takes 1 hour and 20 minutes to prepare!
Ingredients
Instructions
- Toss the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper until thoroughly coated.
- Arrange the artichoke hearts in one layer on a baking sheet and roast for 20 minutes.
- Prepare the vinaigrette in the meantime. Combine the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with a steel blade. Process for 5 seconds.
- Process the basil leaves into a green puree. Slowly add 1/2 cup of olive oil to the bowl through the feed tube while the blender is running until the ingredients are properly blended. Put aside.
- Put the roasted artichoke hearts in a bowl and mix with enough vinaigrette to moisten them.
- Gently mix in the capers, red peppers, red onion, parsley, 4 tablespoons of vinegar, and red pepper flakes, if using.
- Season with salt and pepper to taste, then set aside for 30 minutes to allow flavors to meld. Serve at room temperature.
Notes
- Ensure Even Roasting: Spread the artichoke hearts in a single layer on the baking sheet to ensure they roast evenly and get a nice, caramelized exterior.
Fresh Basil Matters: Use fresh basil leaves for the vinaigrette to achieve the best flavor and aroma. Dried basil won’t give the same freshness.
Taste and Adjust: After mixing the salad, taste and adjust the seasoning with additional salt and pepper if needed. Flavors can be enhanced to your preference.
Allow Time to Rest: Let the salad sit for at least 30 minutes before serving to allow the flavors to meld together and deepen.