prep time 15 MINUTES
cook time 20 MINUTES
additional time 5 MINUTES
total time 40 MINUTES

This Artichoke Heart Salad is a perfect party dish for artichoke fans! The salad can be served hot, at room temperature, or cold.



  •  two 14 oz. cans artichoke hearts packed in water (see notes)
  •  1 T extra virgin olive oil
  •  salt and fresh ground black pepper
  •  12 oz. jar roasted red pepper
  •  3 T capers (see notes)
  •  3 T finely chopped red onion (probably optional, but good)
  •  freshly chopped or sliced basil for garnish (optional)


  •  2 T finely minced red onion)
  •  1/4 cup basil pesto
  •  2 T fresh lemon juice
  •  1 T white wine vinegar
  •  1 tsp. Dijon mustard
  •  1/2 cup extra virgin olive oil (see notes)
  •  1 tsp Spike Seasoning (or other all-purpose seasoning blend)
  •  fresh ground black pepper to taste
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  1. Preheat oven or toaster oven to 350F/175C.
  2. Drain artichoke hearts well in a colander.
  3. Toss the drained artichoke hearts with 1 T olive oil, salt, and fresh ground pepper.
  4. Then roast the artichoke hearts for 20 minutes. (This adds a lot of flavor so I don’t recommend skipping the roasting step.)
  5. While artichokes are roasting, drain the jar of roasted red pepper well in a colander placed in the sink, then dice the peppers.
  1. Mix together the dressing ingredients.
  2. Assemble the finely chopped red onion (if using), diced roasted red peppers, capers, and chopped or sliced basil (if using).
  3. When artichokes are roasted, toss the hot artichoke hearts and diced red peppers with most of the dressing mixture.
  4. Add capers and chopped red onion, and more dressing to moisten the ingredients to your liking.
  5. Then stir in the chopped or sliced basil and serve.
  6. Season to taste with more salt and fresh-ground black pepper if desired. You can garnish with a bit more sliced basil if you’d like.


You can also use a similar amount of frozen artichoke hearts if that’s what you have.

Next time I might use even more capers.

This salad can also be chilled and served cold. You may want to stir in a bit more dressing before you serve it after the salad has been chilled.





Amount Per Serving: Calories: 289Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 400mgCarbohydrates: 22gFiber: 9gSugar: 4gProtein: 5g

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