Marinated Artichoke Heart Salad

    4 hours 30 minutes

    This is a beautiful Italian Style salad bringing together great ingredients like artichoke and tarragon vinegar. Goes equally well at an outdoor barby or an dinner party. Allow for marinating time.

    98 people made this

    Serves: 6 

    • 1/2 cup (125ml) canola or vegetable oil
    • 1/3 cup (75ml) tarragon vinegar
    • 1 tablespoon white sugar
    • 1 teaspoon diced fresh thyme
    • 1/2 teaspoon dry mustard
    • 2 cloves garlic, crushed
    • 250g artichoke hearts, drained and quartered
    • 5 cups cos lettuce - rinsed, dried, and diced
    • 1 red capsicum, cut into strips
    • 1 carrot, grated
    • 1 red onion, thinly sliced
    • 1/4 cup black or kalamata olives
    • 1/4 cup pitted green olives
    • 1/2 cucumber, sliced
    • 2 tablespoons grated Romano or Parmesan cheese
    • 1 pinch ground black pepper, to taste

    Preparation:30min  ›  Extra time:4hours marinating  ›  Ready in:4hours30min 

    1. In a medium container with a lid mix canola oil, tarragon vinegar, sugar, thyme, dry mustard and garlic. Cover and shake until well blended. Place artichoke hearts into the mixture, cover then marinate in the refrigerator 4 hours or overnight.
    2. In a large bowl, toss together lettuce, red capsicum, carrot, red onion, black olives, green olives, cucumber and Romano cheese. Season with pepper.
    3. Pour in the artichoke and marinade mixture and toss to coat.

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    Reviews in English (89)


    Per my preference, I used olive oil instead of canola oil. I omitted the red peppers and carrots, and added cherry tomatoes, sliced in half. I also added a little bit of table salt. I also used all black olives instead of green and black. As another reviewer suggested, I marinated ALL the vegetables (minus the lettuce of course) together and then tossed right before we ate dinner. I topped with homemade croutons. It was delicious! I served with lasagna, and many guests had second helpings of salad, rare!  -  01 Jan 2006  (Review from Allrecipes USA and Canada)


    I wanted a special salad to accompany the pasta dinner I made for my father-in-law's 90th birthday and I'm thrilled to have found this tasty recipe! So many salads are forgettable, but this one stands out; everyone loved it. For maximum dresing flavor, be sure to drain the artichoke hearts really well. I placed each piece upside down on a paper towel and pressed down lightly to remove as much liquid as possible. I also added some mozzarella fresca (fresh, marinated mozzarella balls) just before serving. This one gets a rave review from my family!  -  27 Apr 2005  (Review from Allrecipes USA and Canada)


    Very tasty and hearty salad. I chopped all of the vegetables in advance (adding tomatoes) and marinated them ALL in the dressing and tossed with lettuce right before serving. I will be making this salad again!  -  10 Feb 2005  (Review from Allrecipes USA and Canada)