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Recipe Food Literacy Center

Mediterranean Artichoke Salad

A hearty and robust salad that is easy to make, and highlights the bold flavors of the Mediterranean. 

Mediterranean Artichoke Salad


3 cups raw baby artichoke hearts
Juice of 1/2 a lemon
1/2 cup garlic aioli
1/2 large red onion, diced
1/2 cup spring celery, leaves & stems, chopped
1/4 heaping cup chopped olives
1 clove garlic, minced
1 Tablespoon mint, chopped
1-2 Tablespoons oregano, chopped
Zest of 1 lemon
Salt & pepper to taste


Prepare artichoke hearts by following these instructions. (Note, you will stop after removing the choke. Do not slice hearts with a mandolin for this recipe.)

Slice artichoke hearts into quarters. In a medium saucepan, cover artichoke hearts completely with water. Over high heat, bring water to a boil. Cover pan and simmer for 3-5 minutes, until artichoke hearts are fork tender. Remove from heat and drain water from artichoke hearts.

When cooled, place artichoke hearts in a large mixing bowl. Squeeze lemon juice over artichokes. Drizzle with aioli. Toss the onion, celery, olives, garlic, herbs, and lemon zest over the artichoke hearts. Season with salt and pepper to taste. Toss gently to coat.

Scoop the artichoke salad onto individual serving dishes.


Hello! We hope you made and enjoyed this recipe from our Your Sandwich Can Save the World! Food Literacy Curriculum! Please note that all photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Mediterranean Artichoke Salad on Food Literacy Center’s website. Thank you!​

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