Best French Artichoke Salad Recipe With Vinaigrette aux Fines Herbes Dressing
Fresh French artichoke salad is a bright, herb packed Mediterranean salad perfect for family or entertaining guests.
Equipment
- Sharp knife
- Cutting board
- Mixing bowl
- Fine mesh strainer
- Citrus juicer or squeezer (optional but helpful)
- Wooden spoon or salad tongs
Ingredients
- 4 globe artichokes Or a 12 oz jar of marinated artichokes
- 6 cups cold water
- 2 teaspoons white wine vinegar
- 1 thinly sliced onion optional
- vinaigrette dressing
Dressing - Vinaigrette aux Fines Herbes
- 3 tablespoons white wine vinegar or apple cider vinegar
- 2 pinches of salt
- black pepper
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons mixed fine herbs fennel, chervil, or parsley, tarragon, chives and 4 leaves of marjoram.
Instructions
- Prepare the artichokes by trimming off any sharp points at the ends of the leaves.
- Place them in a pan with the white wine vinegar and the water.
- Bring to a boil, then simmer for about 30 minutes or until soft, then drain.
- Once cooked, cut out the choke (the core of the vegetable with the feathery fibers) and the bottom leaves will remove easily too.
- Slice the artichoke into desired size pieces. Place in a serving bowl.
- Or, if using a jar of marinated artichokes, drain well and place in a serving bowl.
- Add sliced onion if desired.
- Serve with vinaigrette.
How To Make Vinaigrette aux Fines Herbes
- Put the salt into a bowl together with a little black pepper.
- Stir in the vinegar and continue until the salt has dissolved – adding vinagar first because salt will not dissolve in oil.
- Now add the oil, a little at a time, beating continuously until the dressing is cloudy.
- Add the fine herbs and mix in.
- Allow to stand for about 10 minutes, then shake or stir just before use.
- Such an easy recipe but you will have a very tasty and impressive French salad on your table!
Notes
Expert Tips
- Chop herbs just before using for robust flavor.
- Add a little lemon zest for extra zip.
- If using canned artichokes, rinse lightly to remove any metallic flavor.
- Let the salad rest after adding the vinaigrette, as it gets better as it sits.
- A splash of white wine vinegar perks up the whole dish.
- A pinch of fleur de sel at the end makes it taste restaurant‑level. (What is fleur de sel? French for "flower of salt" is hand-harvested sea salt for its delicate, flaky crystals that form a thin crust on the surface of salt pans, valued by chefs as a premium finishing salt.
- A spoonful of the artichoke oil (from jarred artichokes) is a magic ingredient.
Nutrition
Calories: 167kcalCarbohydrates: 16gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 140mgPotassium: 519mgFiber: 7gSugar: 2gVitamin A: 17IUVitamin C: 17mgCalcium: 74mgIron: 2mg
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