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.
Artichoke Anatomy
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.
Artichoke Nutrition
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.
Ingredients
- 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
Instructions
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Drain the artichokes and place on a cutting board. Dice into small chunks and place in a bowl.
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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.
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Add the corn to the bowl with the artichokes. Then add the parsley, cherry tomatoes, and red onion. Mix together.
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To make the vinaigrette, whisk lemon juice and extra virgin olive oil. Drizzle on top of salad and mix together.
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Add salt to taste.
Recipe Notes
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.
