If you’re searching for something elegant yet easy to pull off—something that brings together big flavor and healthy simplicity—then this Marinated Artichoke Hearts with Arugula and Parmesan dish is exactly what your table needs. This recipe is built around pantry-friendly ingredients and delivers a bracing, peppery, lemony, umami-rich salad that feels both rustic and refined. It's perfect as a side, a light lunch, or part of a mezze-style dinner. Inspired by classic Mediterranean diet recipes, this artichoke salad is the kind of dish that makes you feel like you’re eating well without compromising taste.
It’s also a great way to bring new life to canned artichoke recipes you may have tried before. Whether you're planning a Tuscan salad spread or adding variety to your weekly romaine salad recipes, this one deserves a permanent spot in your rotation.
Marinated Artichoke Hearts with Arugula and Parmesan
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Appetizer, Salad
Cuisine Italian, Mediterranean
Large Mixing Bowl To toss the salad evenly.
Small jar or bowl with lid For shaking or whisking the dressing.
Chef’s knife and cutting board To slice the shallots and tomatoes.
Citrus zester or microplane For zesting the lemon.
Salad tongs or serving utensils To toss and serve.
- 1 jar 12 oz marinated artichoke hearts, drained and quartered (reserve 1 tbsp of marinade)
- 4 cups fresh arugula loosely packed
- ¼ cup shaved Parmesan cheese
- 1 small shallot thinly sliced
- Zest of 1 lemon
- Juice of 1 lemon
- 1 tablespoon reserved artichoke marinade from the jar
- 1 tablespoon extra virgin olive oil
- ½ teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Optional: ¼ teaspoon crushed red pepper flakes, for heat
Optional: ½ cup halved cherry tomatoes, for color and added brightness
Prep the Ingredients
Drain the marinated artichoke hearts and cut them into quarters if they’re not already pre-cut. If you're using tomatoes, halve them now. Thinly slice the shallot and zest the lemon.
Make the Dressing
In a small bowl or jar, combine the lemon juice, lemon zest, Dijon mustard, reserved artichoke marinade, and olive oil. Add a pinch of salt, freshly ground pepper, and red pepper flakes if you want some kick. Shake or whisk until the dressing emulsifies.
Toss the Salad
In a large bowl, combine the arugula, artichokes, shallots, and tomatoes (if using). Drizzle the dressing over and toss gently to coat everything evenly.
Add Cheese
Top the salad with shaved Parmesan. Toss lightly once more or leave the cheese on top for presentation.
Serve Immediately
This salad is best enjoyed fresh while the arugula is still crisp and the flavors are bright. It’s a no-fuss dish that looks beautiful served family-style or individually plated.
Pairings
This salad plays nicely with a wide variety of dishes and cuisines:
Main Courses
- Grilled chicken or fish: The lemon and artichoke notes pair well with simple grilled proteins, making it a lovely side to salmon or chicken breast.
- Tuscan tortellini pasta salad: The creamy, herbed flavors of a tortellini salad with sun-dried tomatoes and olives complement this salad's brightness.
- Spinach and artichoke pasta: Pair with a warm bowl of creamy spinach and artichoke pasta for a cozy Mediterranean meal.
- Roasted vegetables: This salad lightens up hearty roasted squash, carrots, or even a tuscan kale salad.
Wines
- Sauvignon Blanc or Vermentino: Their acidity enhances the lemony dressing and cuts through the cheese’s richness.
- Dry Rosé: Adds a floral balance to the bitter greens and artichoke tang.
Breads and Sides
- Toasted baguette slices or garlic crostini: Ideal for scooping up leftovers or serving as a base layer.
- Tomato salad recipes: Juicy, herby tomato salad brings another layer of summer freshness to your table.
FAQs
1. Can I use canned artichoke hearts instead of marinated ones?
Yes, but you'll need to season them. Use olive oil, lemon juice, and a bit of garlic and oregano to mimic that marinated tang. Marinated artichoke recipes usually include vinegar and herbs, which add complexity.
2. Is there a specific type of Parmesan that works best?
Use a block of aged Parmesan and shave it yourself for the best texture and flavor. Pre-shredded varieties don’t have the same delicate bite.
3. Can I replace arugula with other greens?
Absolutely. Spinach or baby kale are great choices. You can also use a mix of arugula and romaine if you enjoy exploring romaine salad recipes with a peppery twist.
4. Can I make this ahead of time?
You can prep the dressing and chop the ingredients ahead, but don’t toss everything together until just before serving. Arugula wilts quickly once dressed.
5. Can I add protein to make it a full meal?
Yes! Add grilled shrimp, chickpeas, or roasted chicken for an easy, protein-packed meal. You could even layer it over couscous or quinoa for a more filling bowl.
