Artichoke Salad

Name: Artichoke Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 6 artichoke bottoms, diced; 1/4 cup extra virgin olive oil; 3 tbsp lemon juice; 3 scallions, sliced; 1/4 cup fresh dill, chopped; 1/2 tsp salt; 1/4 tsp black pepper, ground

A light Turkish artichoke salad tossed with fresh dill, sliced scallions, and a zesty lemon olive oil dressing.

25 minEasyServes 4150 cal/serving

TurkishSaladStovetopVegetarianVeganMediterraneanLow CarbHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

6 artichoke bottoms, diced
1/4 cup extra virgin olive oil
3 tbsp lemon juice
3 scallions, sliced
1/4 cup fresh dill, chopped
1/2 tsp salt
1/4 tsp black pepper, ground

Instructions

1

Bring a pot of salted water to a boil over medium-high heat.
2

Add 6 diced artichoke bottoms and simmer for 8 minutes until tender, then drain and cool.
3

In a large bowl, whisk together 1/4 cup extra virgin olive oil, 3 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp ground black pepper.
4

Add cooled artichoke bottoms, 3 sliced scallions, and 1/4 cup chopped fresh dill to the bowl.
5

Toss everything gently to combine and serve chilled.

Questions

How long does Artichoke Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Artichoke Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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