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Ina Garten Artichoke Salad

Ina Garten Artichoke Salad recipe
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Ina’s version features tender marinated artichoke hearts paired with leafy greens, shavings of Parmesan, and a citrus vinaigrette. The balance of briny, tangy, and savory flavors makes it a versatile salad that’s both light and satisfying.

Ingredients

Scale

  • 1 (12-ounce) jar marinated artichoke hearts, drained and quartered

  • 4 cups baby arugula or mixed salad greens

  • ½ cup shaved Parmesan cheese

  • 2 tablespoons freshly squeezed lemon juice

  • 1 tablespoon white wine vinegar

  • ¼ cup good olive oil

  • ½ teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

  • Optional: 2 tablespoons chopped fresh basil or parsley for garnish

Instructions

Step 1: Make the vinaigrette

In a small bowl, whisk together lemon juice, white wine vinegar, olive oil, salt, and pepper until fully emulsified.

Step 2: Assemble the greens

Place the baby arugula or salad greens in a large serving bowl or platter.

Step 3: Add the artichokes

Arrange the quartered artichoke hearts over the greens.

Step 4: Drizzle and toss

Drizzle the vinaigrette evenly over the salad and gently toss to coat all ingredients lightly.

Step 5: Add Parmesan and garnish

Top with shaved Parmesan and fresh herbs if using. Serve immediately.

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