No ImageOil-Poached Artichoke Heart Salad

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  1. Heather

    Has anyone tried this with frozen artichokes for a quicker/cheaper version? Any thoughts on any needed changes when not using fresh produce?

    Never done this with frozen artichoke hearts, but I can tell you they will be very mushy compared to fresh ones. Smaller, too. ~Hank

  2. Kathleen

    Made these last night, excellent!! Will be making again before artichoke season ends. Thank you for a new way to prepare my favorite vegetable!

  3. Sylvia

    Would peanut oil work? It gives such a good flavor to most foods, and olive oil is so expensive. (so are artichokes! At least here in the Northwest they are) But I’m going to splurge and try this. Sounds wonderful.

    Yes, peanut oil would work – but I personally would not use it. I like to keep Mediterranean flavors together. You can buy cheap olive oil — and once you’ve made the artichoke dish, you can strain the oil through a paper towel and reuse it in salad dressings. ~Hank

  4. Cheryl


    As I have some sunchokes at home right now (and no artichokes), I wondered if you think this recipe would work with those?

    I will probably try it either way, just to see how it goes. But if you have any alterations/suggestions for the substitution, I’d love to hear them.

    Sunchokes are nothing like artichokes – totally different family. It might work, but you’re on your own on this one. Let us know how it goes, though! ~Hank

  5. Rossella

    My suggestion is that you leave out the chives and add very thin slices of Parmigiano Reggiano on top. Yum!!!

    Feel free; parmigiano is traditional with artichoke salads. But the chives stay, at least for me — I like them. ~Hank

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