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Baby Purple Artichoke Salad

Original recipe and photo by Cookistry


1 pound Fiesole baby purple artichokes or baby green artichokes
Juice of 1 lemon, such as seedless lemon
1 tablespoon olive oil
1 onion, large dice
1 red pepper, large dice
Pinch of salt
1/2 teaspoon dry oregano
1 can green ripe olives
1 tablespoon lemon olive oil (or good quality extra virgin olive oil and a squeeze of lemon)


Remove tough outer leaves from artichokes, trim off tips of leaves, and cut artichokes in half. Drop into bowl of cold water with half of lemon juice.

When all artichokes are prepped, steam until tender, about 8 minutes. (Optional: add half of lemon juice to steaming water.) Drain and set aside.

Heat olive oil on medium heat. Add onion, pepper, salt, and oregano. Cook, stirring as needed, on low heat until onion softens. Add cooked artichokes and olives; cook for another minute.

Remove vegetables from heat, add lemon olive oil, and stir to combine. Transfer to storage container and chill. Taste for seasoning before serving; drizzle with more lemon olive oil, if desired.

Serve chilled.

Analyzed to serve 4. Calories 220, Total Fat 19g, Saturated Fat 2.5g, Cholesterol 0mg, Sodium 950mg, Carbohydrate 12g, Dietary Fiber 7, Protein 2 g, Vitamin A 25%, Vitamin C 80%