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Lemon Roasted Baby Artichoke and Avocado Salad Recipe with Sherry Vinaigrette

Roasted Purple Artichoke Salad

Valentina K. Wein
Roasted Purple Artichoke Salad is beautiful and delicious. Made with baby purple artichokes, lemon and a tangy sherry dressing, it's a spring crowd pleaser.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Side Dish, Salad
Cuisine American
Servings 2
Calories 419 kcal

Ingredients
 
 

For the dressing

  • 2 tablespoons Sherry vinegar
  • 1 teaspoon agave nectar
  • ¼ teaspoon sea salt
  • a few turns black pepper
  • 3 tablespoons extra virgin olive oil

For the salad

  • 5 purple baby artichokes, washed and dried
  • 2 tablespoons lemon juice
  • tablespoons olive oil
  • ¼ teaspoon salt
  • a few turns black pepper
  • 4 cups loosely packed arugula, washed and dried
  • ½ cup avocado, thinly sliced, horizontally
  • cup Parmesan cheese, shaved
  • cup yellow onion, thinly sliced

Instructions
 

  • Preheat the oven to 425°F.

For the dressing

  • In a very small bowl, combine the vinegar, agave, salt and pepper. Then gradually whisk in the oil. Set aside.

For the salad

  • Trim any sharp tips off of the artichoke leaves. (Kitchen sears are perfect for this.) Then cut each artichoke in fourths, lengthwise. (These beauties don't have a choke to remove!)
  • Bring a few inches of water to boil in a pot and place a steamer insert over the water. Place the artichokes into the steamer basket. Cover tightly, and steam for about 5 minutes. They will not be tender yet -- they will finish cooking in the oven.
  • Toss the artichokes in a medium-sized mixing bowl with the lemon juice, olive oil, salt and pepper. Once they are well coated, place them in a single layer on a baking sheet. (Don't wash the bowl!)
  • Roast the artichokes in the 425°F oven until they are beginning to brown and are tender, about 8 to 10 minutes. Remove them from the oven and let them cool completely.
  • In the same medium-sized mixing bowl, combine the arugula with the avocado, Parmesan, and onion.
  • Once the artichokes have cooled, add them, along with the dressing. Toss gently to coat all of the ingredients.

Notes

Calorie count is only an estimate.
Keywords recipes with artichokes, pretty salads
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