It’s spring… which means I can’t help but bring home artichokes from the farmers market. They’re just SO pretty, although they take a bit of effort to clean and cook. My first tip for fresh artichokes is to use them in a pretty simple way so you can really appreciate their delicate flavor after you’ve put in the time to prep them. Save your artichoke dip recipe for canned or jarred artichokes. Tip number two: delegate artichoke-trimming to someone else in your family! The day I brought these home, my mom (who’s been staying with us lately), gave me a “what are you going to do with those” sort of look, right before I handed them to her to figure out. We ended up roasting them to perfect this fresh, delicious spring salad.
Artichoke Salad Recipe Ingredients
Roasted with lemon, the artichokes make a delicious tangy star for this salad. I toss them together with these key ingredients to make it hearty & satisfying enough to be a meal on its own:
Spinach, pea & mint pesto, to act as the dressing, tying everything together and adding loads of bright flavor Farro and chickpeas, for nutty flavor and a heartier meal A sprinkle of feta, for tangy, salty pops of flavor Greens & herbs, to make it extra fresh & spring-y!
To change up this artichoke salad, sub another grain for the farro – quinoa or wheat berries would both be delicious. Roast your chickpeas for extra crunch, or try another type of pesto. To make it vegan, use a tablespoon of capers in place of the feta.
If you find yourself with leftover pesto, slather it on toast with a poached egg, or on a stacked veggie sandwich the next day.
If you love this artichoke salad recipe…
Try some of our other spring favorites like this asparagus soup, this spring salad, or simple roasted or grilled asparagus.
