Artichoke Salad
Artichoke Salad
A composed antipasto salad of artichoke quarters, white kidney beans, fresh and sun-dried tomatoes, kalamata olives and prosciutto in a honey-mustard vinaigrette.
Prep: 25 minutes · Cook: 0 minutes
What Is Artichoke Salad?
A no-cook Mediterranean salad that layers artichoke quarters, white kidney beans, fresh and sun-dried tomatoes, kalamata olives, basil and prosciutto under a shaken honey-mustard vinaigrette.
Why Make Artichoke Salad?
- A complete antipasto course in one bowl
- No cooking — just assemble and toss
- Honey-mustard dressing brightens the brined vegetables
- Beans make it substantial enough to start a meal
- Looks impressive with zero technique
Unico Products Used in This Recipe
Ingredients
- 1 can artichoke quarters (drained well)
- 270 g white kidney beans (canned, drained (9 1/2 oz))
- 4 tomatoes (small)
- 1/2 cup sun-dried tomatoes
- 1/2 cup sliced kalamata olives
- fresh basil leaves (a few, some reserved for garnish)
- 5 slices prosciutto (thinly sliced)
- 3 tbsp olive oil (for the dressing)
- 1 tbsp white wine vinegar
- 1 clove garlic (crushed)
- 1/2 tsp mild mustard
- 1 tsp honey (clear)
- salt and pepper (to taste)
Instructions
- Drain the artichoke quarters thoroughly and place in a large bowl.
- Cut the prosciutto into thin strips and add to the bowl with the tomatoes, beans, sun-dried tomatoes and olives.
- Reserving a few whole basil leaves for garnish, tear the rest into small pieces and add to the bowl.
- Make the dressing: put the oil, vinegar, garlic, mustard, honey, salt and pepper in a screw-top jar and shake vigorously until blended.
- Pour the dressing over the salad and toss together.
- Serve garnished with the reserved whole basil leaves.
Cooking Tips
- Rinse canned artichokes well to remove the salty packing liquid
- Drain everything thoroughly so the dressing isn't diluted
- Shake the dressing in a jar for a quick, even emulsion
- Tear the basil rather than chopping to avoid bruising
- Let the salad sit 10 minutes so the flavours mingle
Frequently Asked Questions About Artichoke Salad
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1. Can I make this salad ahead?
Yes — assemble up to a few hours ahead and refrigerate; add the dressing and basil just before serving.
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2. What can I use instead of prosciutto?
Leave it out for a vegetarian salad, or substitute thin salami or cooked ham.
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3. Should I rinse canned artichokes?
Yes — a careful rinse removes the salty canning liquid and improves the flavour.
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4. What beans work in this salad?
White kidney (cannellini) beans are called for; chick peas are a good substitute.
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5. How long does it keep?
Up to 2 days refrigerated, though the tomatoes are best on day one.
Cooking Guides & Tips
- Marinated Artichokes: How to Use Them How to use jarred marinated artichokes — straight from the jar to salads, pastas, pizzas and dips.
Artichoke Salad Made Simple
Artichoke Salad is an assemble-and-serve antipasto with real substance. Unico artichokes, olives and sun-dried tomatoes bring the Mediterranean pantry to the table.