Crispy Artichoke Salad Recipe
Make Crispy Artichoke Salad Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Base
Crispy Coating
Dressing
Method
Preparation of Salad Base
- 1
Prepare Artichokes
Drain and rinse the artichoke hearts if using canned. Cut them in half or quarters, depending on size.
- 2
Prepare Vegetables
Wash the mixed salad greens thoroughly and dry them. Halve the cherry tomatoes and slice the cucumber into thin rounds.
Crispy Coating
- 3
Mix Coating Ingredients
In a bowl, combine panko breadcrumbs, grated Parmesan cheese, garlic powder, salt, and black pepper.
- 4
Coat Artichokes
Dip each artichoke half into olive oil, ensuring it’s well coated. Then, roll it in the breadcrumb mixture until fully covered.
- 5
Bake Artichokes
Preheat the oven to 400°F (200°C). Place the coated artichokes on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown and crispy.
Dressing and Assembly
- 6
Prepare Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
- 7
Assemble Salad
In a large bowl, combine the mixed salad greens, cherry tomatoes, and cucumber. Drizzle with the prepared dressing and toss gently to coat.
- 8
Add Crispy Artichokes
Once the artichokes are done baking, remove them from the oven and let them cool for a few minutes. Then, add them to the salad and serve immediately.
