Cold Artichoke Salad

Artichokes are “antioxidant happy”! They are low in fat, high in fiber and are suspected to lower blood sugar levels, improve digestion, heart and liver health too! Artichokes look like super heroes with extra delicious powers.

This is a Lebanese recipe for vegan Artichokes cooked with potatoes, peas and onions. The dish is brightened up with cilantro and lemon juice. It belongs in the comfort food category because it is hearty and satisfying. You can eat it cold or at room temperature. It makes a great meal by itself with a few crunchy leafy greens on the side or it can be part of a large mezze spread with options to please all your guests.

Bon appetit! :)



Recipe credits: Rafaella Sargi
Serves 4 to 6

2 tablespoons extra virgin olive oil
1 bag of frozen artichoke large hearts / cups (400g/ 14oz)
1 tablespoon extra virgin olive oil
1 cup onion, small diced
1 teaspoon sea salt
3 garlic cloves, grated
1 tablespoon cilantro, finely chopped
1 1/2 cup potatoes, peeled and small diced
2 tablespoons all purpose flour
2 cups water
1 cup green peas (frozen or fresh)
2 tablespoons lemon juice
1 pink ground allspice


Scale and prep all the ingredients.
You will need one sautee pan with a lid, a plate lined with paper towel, and a shallow serving dish.

In a sautee pan, heat the 2 tablespoons of extra virgin olive oil. Sear the artichokes, cut side down over medium-high-heat for a few minutes. When the edges become lightly browned, flip the artichokes and sear them for a few additional minutes on the curvy side (bottom). Remove the artichokes from the pan, place them on a plate lined with paper towel and set aside.

In the same pan, add 1 tablespoon extra virgin olive oil, the cup of small diced onions and 1 teaspoon of sea salt. Sautee until translucent. Add the 3 grated garlic cloves and the finely chopped cilantro. Stir and cook over medium heat for 1 to 2 minutes. Incorporate the diced potatoes and sprinkle the flour on top. Mix very well until everything is coated with flour. Pour the 2 cups of water and stir again. Bring to a boil.

Return the artichokes hearts to the pan, then the green peas. Season with a pinch of allspice. Cover and let it slowly cook over medium low heat.
Add lemon juice, taste and correct seasoning. Let it simmer for a few more minutes and serve in a shallow dish.

Place the artichoke hearts first in a single layer and arrange the oinion-peas-potato mixture on top with the sauce.
Serve at room temperature.