Have you tried artichokes before? Artichokes are a plant native to the Mediterranean region. They are a common ingredient in many Mediterranean recipes and are full of flavor and nutrition!
I grew up eating stuffed artichoke hearts with meat and vegetables. I also enjoy making this artichoke salad for appetizers and potlucks.
If you’ve tried holding a fresh artichoke (also called a globe artichoke) you’ll notice its thorny exterior. Not all parts of the artichoke are edible; only the inner leaves and heart can be enjoyed. Below is a picture of a deconstructed artichoke:
This video by Pop Sugar demonstrates how to prepare an artichoke. Alternatively you can buy artichoke hearts in a jar, which are more convenient. You can also buy frozen artichoke hearts in a bag, which can be found in Middle Eastern stores and select grocery stores. Artichokes can be steamed, grilled or roasted.
Artichokes are packed with nutrition. They are a good source of folate, vitamin C and K. They are also a high source of dietary fiber; one medium artichoke provides around 23% of your recommended daily fiber. Artichokes also contain inulin, a type of fiber which acts as a prebiotic, which helps feed the healthy bacteria in the gut. Artichokes are ranked amongst the highest antioxidant rich vegetables.
Mediterranean Artichoke Salad
A delicious and easy Mediterranean salad featuring artichokes.
- 1 12 oz jar quartered marinated artichoke hearts
- 1 small bunch parsley finely chopped (around 1 cup)
- 1 cup cherry tomatoes diced
- 1 cup frozen sweet corn
- ¼ small red onion diced (around 2 tablespoons)
- ½ medium lemon juiced
- 2 tablespoons extra virgin olive oil
- Salt to taste
Drain the artichokes and place on a cutting board. Dice into small chunks and place in a bowl.
Place the frozen corn in a small dish. Add a tablespoon of water to the corn then place in the microwave and cook on high for 1 minute.
Add the corn to the bowl with the artichokes. Then add the parsley, cherry tomatoes, and red onion. Mix together.
To make the vinaigrette, whisk lemon juice and extra virgin olive oil. Drizzle on top of salad and mix together.
Add salt to taste.
You can use artichokes that are not marinated, however I find the marinated artichokes provide more flavor for this recipe.
You can make this recipe in advance. Store in the fridge in an airtight container and enjoy within 3 days.