Raw Artichoke Salad with Mint and Feta Vinaigrette


Against the Grain

Published by William Morrow

This image courtesy of Joseph DeLeo

Artichokes are one of my all-time favorite vegetables. In the Mediterranean they come into season in the early spring, between mid- to late March and the end of April. In North America the season is a little later, but there is also a second harvest in the fall.

NotesYou can also use frozen artichoke hearts for this dish, although the taste is nothing like that of fresh, in-season artichokes. If using frozen artichoke hearts, defrost them slowly from the freezer to the refrigerator and then add them to the marinade in step 2.

6 servings


Total Timeunder 1 hour

OccasionCasual Dinner Party, Family Get-together

Recipe Courseantipasto/mezze, side dish

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes


Taste and Texturecheesy, herby, salty, tart

Type of Dishfirst course salad, salad, vegetable


  • 1 large lemon
  • 12 young artichokes (see Notes)
  • 1/3 cup extra virgin olive oil
  • Strained juice of 1 large lemon
  • 1 garlic clove, minced
  • ½ cup chopped fresh mint
  • Freshly ground black pepper
  • 3 tablespoons crumbled Greek feta


  1. Cut the lemon in half and squeeze it into a bowl filled with 3 to 4 cups water. Using a sharp paring knife, cut off the tough outer leaves and thorny top leaves from each artichoke. Cut the artichokes in half-lengthwise and with a teaspoon scrape out any and all of the pinkish fuzz. Cut each half again in half lengthwise and drop immediately into the lemon water.

  2. Place the olive oil, lemon juice, garlic, mint, pepper to taste, and feta in a blender and pulse together. Drain the artichokes from the lemon water, place in a bowl, add the feta vinaigrette, and toss. Serve immediately.

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