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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.
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.
This was an absolute HIT at our Christmas table! The tangy vinaigrette was just so uplifting to the artichokes (I made extra to use on other dishes). Will definitely make this again! Thank you for sharing!@CausesEffects76
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.
Made it last night & the only thing I substituted was “cilantro: for the basil & parsley it was delicious!J.A. on Pinterest
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 them with enough basil vinaigrette to coat them.
- 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.
First time making this. Flavors are delicious! Delish!!!Kristin on Pinterest
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.
Artichoke Salad 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 vinegar 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!
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
Did you try our artichoke heart salad recipe? Let us know in the comments below and with a rating! We always love to hear from you!
Roasted Artichoke Hearts Salad Recipe
- Baking sheet lined with aluminum foil
- Food processor fitted with steel blade
- Serving dish to toss everything together
Roasted Artichoke Hearts
See our Cooking Conversions Chart for help converting measurements!
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.
- 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!
Recipe adapted from Ina Garten.
Photography by Marion Myers.