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My Holiday Roasted Artichoke salad recipe is an easy and beautiful salad perfect for the holiday season! It makes a beautiful centerpiece for a Thanksgiving or Christmas dinner and complements roast beef, turkey, and ham.
Inspired by Ina Garten’s roasted artichoke salad, this is a simple and festive holiday dish of roasted artichokes and a tangy fresh basil vinaigrette. Everyone at the table will want to take home the recipe! Ready in under 1 hour.
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Best Roasted Artichokes Side Dish
Holiday salads make a perfect light starter or side dish to balance out the heavier dishes of a traditional holiday dinner. This is a light and satisfying salad, using fresh ingredients for maximum flavor!
Plus, it is so easy to make. All you need to do is roast the artichokes and mix the fresh basil vinaigrette, then toss it all together. This festive salad, filled with deep red roasted peppers, green basil, and golden artichokes, adds a festive touch to any holiday table.
Plus, this entire salad can be made ahead of time. I can guarantee you’re going to love this recipe! I get asked to make it every year, and I always do for Thanksgiving and Christmas.
Roasted Artichokes Ingredients
- Artichoke hearts in a jar
- Olive oil
- Kosher salt
- Freshly cracked black pepper
- Capers, drained
- Roasted red peppers, sliced
- Red onion, minced
- Parsley, chopped
- Red pepper flakes
Basil Vinaigrette Ingredients
- Shallot, minced
- Lemon juice, freshly squeezed
- Dijon mustard
- Champagne vinegar
- Freshly cracked black pepper
- Kosher salt
- Basil, chopped
- Olive oil
How to Make Roasted Artichokes
How to Roast Artichokes
- Preheat your oven to 350°F and line a baking sheet with aluminum foil. Place the artichoke hearts on the baking sheet and drizzle with olive oil. Sprinkle on salt and pepper and toss until well-coated.
- Roast in the preheated oven for 20 minutes or until the artichoke hearts are toasted golden-brown.
How to Make Basil Vinaigrette
- Place minced shallot, lemon juice, Dijon mustard, champagne vinegar, kosher salt, and freshly cracked black pepper in the bowl of your food processor fitted with a steel blade.
- Process for 30 seconds. Then, add chopped fresh basil leaves and process again into a green puree. With the processor running, slowly pour olive oil into the bowl through the feed tube until the ingredients are finely pureed.
- Chill in the refrigerator for 30 minutes, or until ready to use.
Assembling the Artichoke Hearts Salad
- When the artichoke hearts are done roasting, place them in a serving dish and toss with enough basil vinaigrette to coat.
- Add capers, roasted red peppers, minced red onion, chopped fresh parsley, and red pepper flakes to the dish. Give it a taste and adjust with seasoning as needed. Toss everything together and serve chilled or at room temperature with additional dressing.
Artichoke Hearts Salad Recipe Tips
- I use jarred artichokes for this recipe. If you have frozen artichokes available, those are the best. However, frozen artichokes are more expensive and are sometimes difficult to find. Jarred artichokes work just fine!
- Champagne vinegar is recommended, but you can substitute white vinegar if you have it on hand.
- If making this recipe ahead, you can either toss the vinaigrette with the artichokes and allow it to marinade overnight or for a few days, or assemble the vinaigrette separately and toss just before serving.
FAQs
This holiday salad recipe tastes even better if you make it a day ahead of time. Prep it a day ahead of when you want to serve it, then enjoy on the day of to free up your time and oven for other dishes!
Artichoke hearts are the inside portion of an artichoke, the very tender bit inside after the leaves are taken off and the “choke” discarded. The artichoke heart is soft and buttery in texture.
This roasted artichokes salad recipe serves 6 people but you can easily double it to feed a crowd. Simply double the ingredients used and you’ll have enough for a large party, with leftovers!
I love roasting artichokes as it brings out that natural nutty flavor in them. It is super easy to do and they are just amazing!
Jarred artichokes are completely edible straight out of the jar, but for this recipe we roast them to give them maximum flavor.
Artichokes taste like a combination of asparagus and brussel sprouts with a mild nutty flavor. At our house, we love them!
This recipe is naturally grain and gluten-free. Be mindful of the champagne vinegar, as some flavored vinegars are not gluten-free. Carefully check the packaging.
What to Serve with Artichoke Hearts Salad
I serve this salad around the holidays because it make a perfect light starter or side dish to balance out the heavier dishes of a traditional holiday dinner. This is a light and satisfying salad, using fresh ingredients for maximum flavor! Here are my favorite dishes to serve it with:
- Slow Roasted Prime Rib Roast
- Best Thanksgiving Turkey
- Honey Glazed Ham
- Grilled Picanha Steak (Sirloin Cap)
- Grilled Beef Short Ribs
- Chicken and Artichoke Casserole
Our artichoke heart salad pairs well with holiday dinners and steak! This is more than just a holiday recipe: you can make it during the summertime, too. It’s a beautiful dish any time of year!
This recipe makes a great side dish for the holidays. Pair it with my other Side Dishes for Ham, Thanksgiving Dishes, Side Dishes for Prime Rib or Christmas Side Dishes!
Holiday Salad Recipes
Try more of our favorite easy salad recipes for the holidays:
- Balsamic Roasted Brussels Sprouts Salad
- Orange and Fennel Salad
- Broccoli Apple Salad
- Alcachofas al Ajillo
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📋 Recipe
Roasted Artichoke Hearts Salad Recipe
Equipment
- Baking sheet lined with aluminum foil
- Food processor fitted with steel blade
- Serving dish to toss everything together
Ingredients
Roasted Artichoke Hearts
- 28 ounces artichoke hearts in a jar
- ¼ cup olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly cracked
Basil Vinaigrette
- ¼ cup shallot minced
- 1 tablespoon lemon juice freshly squeezed (or more to taste)
- 1 teaspoon Dijon mustard
- 1 tablespoon champagne vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon bell pepper freshly cracked
- ½ cup fresh basil chopped
- ½ cup olive oil
Salad Assembly
- 3 tablespoons capers drained (or more to your liking)
- 2 roasted red peppers sliced thinly
- ¼ cup red onion minced
- 2 tablespoons parsley chopped fresh
- ¼ teaspoon red pepper flakes
Instructions
How to Roast Artichokes
- Preheat your oven to 350°F and line a baking sheet with aluminum foil. Place the artichoke hearts on the baking sheet and drizzle with ¼ cup olive oil. Sprinkle on ½ tsp. salt and ¼ tsp. pepper and toss until well-coated.Roast in the preheated oven for 20 minutes or until the artichoke hearts are toasted golden-brown.
How to Make Vinaigrette with Basil
- Place minced ¼ cup minced shallot, 1 Tbsp. lemon juice, 1 tsp. Dijon mustard, 1 Tbsp. champagne vinegar, ½ tsp. kosher salt, and ¼ tsp. freshly cracked black pepper in the bowl of your food processor fitted with a steel blade.Process for 30 seconds. Then, add ½ cup chopped fresh basil leaves and process again into a green puree. With the processor running, slowly pour ½ cup olive oil into the bowl through the feed tube until the ingredients are finely pureed.Chill in the refrigerator for 30 minutes, or until ready to use.
Assembling the Salad
- When the artichoke hearts are done roasting, place them in a serving dish and toss with enough basil vinaigrette to coat. Add 3 Tbsp. capers, 1-2 sliced roasted red peppers, ¼ cups minced red onion, 2 Tbsp. chopped fresh parsley, and ¼ tsp. red pepper flakes to the dish. Give it a taste and adjust with seasoning as needed. Toss everything together and serve chilled or at room temperature with additional dressing.
Notes
- We used jarred artichokes for this recipe. If you have frozen artichokes available, those are best. However, frozen artichokes are more expensive and sometimes difficult to find. We find the jarred artichokes work great in this recipe.
- Champagne vinegar is recommended, but you may sub in white vinegar if you have it on hand.
- This recipe is even better if you make it up a day ahead. We recommend prepping it a day ahead of when you want to serve it. This will free up your time and your oven for other things. A must when cooking a large meal.
- You can easily double the recipe for a larger crowd.
- Adjust all mix-ins, like capers, red peppers, red onion, parsley, and red pepper flakes, to taste!
Nutrition
Recipe adapted from Ina Garten.
Photography by Marion Myers.
thatskinnychickcanbake says
I always have a nice stash of artichoke hearts in the kitchen. I’m loving the look of this salad—perfect alternative to all the calorie dense dishes we’ll be eating for Thanksgiving!
Christine Siracusa says
This salad is going onto Thursday’s menu right now! Bliss!
Sam says
Looks amazing! I already have some grilled artichokes at home, been looking for a way to use them up – this is perfect! Thanks for sharing!
Marion Myers says
I hope you love this salad as much as we do, Sam! Enjoy!
Maryann says
What kind of red pepper do you use? A red bell pepper? A hot pepper?
Marion Myers says
Hi Maryann, I use roasted red peppers from a jar.
Maryann says
Do you add all of the ingredients the day before? This would include the dressing, capers, onions, etc.? Wouldn’t it be soggy by the time the meal was served the next day?
Marion Myers says
You can absolutely make this salad up a day ahead. It keeps well and tastes even better when served the next day. This isn’t a crisp salad, so it’s not going to get soggy.