Oil-Poached Artichoke Heart Salad

The seasonings are a guide here: If you’d rather toss the ‘chokes with something else, go for it.

  • Prep time: 25 minutes
  • Cook time: 45 minutes
  • Yield: Serves 4


  • 3 large artichoke hearts
  • Salt
  • Lots of extra virgin olive oil
  • 2 smashed garlic cloves
  • Juice of 2 lemons
  • 1 tablespoon minced parsley
  • 1 tablespoon minced chives
  • Black pepper


1 Trim your artichokes: (see How to Trim an Artichoke). Once they are trimmed, slice lengthwise into pieces roughly ¼ inch thick. You want them to look like silhouettes of an artichoke heart.

2 Bathe the slices in a bowl of lemon juice.

3 Heat garlic in olive oil: Get a large, heavy pot with a lid and pour in a layer of olive oil. Add the smashed garlic cloves and turn the heat to low.

4 Add salted artichoke heart slices to the oil: Take some artichoke heart slices out of the lemon juice and salt them well. Slip them into the olive oil in layers, adding more olive oil to cover. You will probably need about a pint or so of olive oil – it is very important they are completely covered.

Do not use cheap vegetable oil (corn, canola, etc) as a substitute because you will definitely taste the olive oil in the final dish. You could use melted butter, though…

5 Heat on low: Cover the pot and cook on the lowest heat of your weakest burner for 45 minutes. Turn off the heat and let the oil cool for another 20-30 minutes.

6 Remove from oil and toss with remaining ingredients: To make the salad, just remove the artichokes from the oil and toss with the remaining ingredients. You can eat the garlic or not, but it is just there to flavor the oil.

Serve at room temperature. It keeps for several days in the fridge.

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  • 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

  • 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!

  • 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

  • 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

  • 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

  • Mike

    I assume the juice from the 2 lemons is tossed with the other ingredients after cooking. Is that correct or is the lemon juice just for the soak before cooking? I love artichokes and will definitely be giving this one a try.

    No, you do not toss in the lemon juice afterwards! That much lemon juice will ruin it. I don’t add any lemon juice at the end, because the artichokes absorb some initially, leaving them a little acidic to begin with. But, if you want, you can add a little lemon juice at the end to your taste — just not 2 lemons’ worth. ~Hank