The Musette: artichoke salad

During the warm summer months, I feast on cold soups and salads. Roasted with lemon, tossed in pesto, these artichokes are the star of this salad. I’ve previously posted about how to prepare fresh artichokes but if you’re pressed for time, use good quality jarred or even frozen ones.

Ingredients (serves 2 as a main)


  • 5 – 6 baby artichokes
  • 2 organic lemons
  • 3 tbsp extra virgin olive oil
  • Sea salt and fresh black pepper


  • handful toasted pine nuts
  • 1 fat garlic clove
  • 2 handfuls fresh basil or carrot tops or rocket (arugula)
  • 1 small organic lemon, juice and zest
  • 100g (1cup) cooked spinach or kale
  • 1 tbsp extra virgin olive oil
  • Sea salt and fresh black pepper
  • 325g (1½ cups) cooked farro, cooled
  • 175g (1 cup) cooked chickpeas, drained and rinsed
  • 2 handfuls salad leaves and/or sprouts
  • 100g (1/3 cup) crumbled feta cheese
  • handful toasted pine nuts (to serve)
Fresh artichokes in lemon water - Stock Photo - Dissolve

1.Preheat oven 245C/225C fan/gas mark 9/475F. Trim artichokes and put hearts in a bowl with halved lemons (so they don’t brown), until they go  into the oven.

Roasted Artichokes with Lemon Vinaigrette - Daily Mediterranean Diet

2. Brush a shallow  baking dish with 1 tbsp olive oil. Drain artichokes and lemons, toss artichokes with remaining 2 tbsp olive oil, salt and pepper. Arrange them, cut side down, along with the lemons, in the baking dish. Roast for 25-30 minutes or until tender. Set aside.

Easy Homemade Pesto - Damn Delicious

3. While the artichokes roast, make the pesto. Combine pine nuts and garlic in a small food processor. Pulse, then add basil (or equivalent), lemon juice, zest olive oil and spinach. Blend until combined.

Pesto Farro Kale Salad | A Vibrant Whole Food Plant Based Grain Salad

4. Assemble the salad with cooked farro, chickpeas, salad greens, feta cheese and sliced artichoke hearts. Toss with a big squeeze of juice from roasted lemons and season to taste with salt and pepper. Add a few dollops of pesto (serve remaining pesto on the side), sprinkle on a few more toasted pine nuts and mix to combine.

Sheree’s Handy Hints

1.Substitute another grain for the farro – quinoa or wheat berries would both be delicious.

2. Roast the chickpeas for extra crunch, or try another type of pesto.

3. To make it vegan, use a tbsp capers in place of the feta, or use vegan feta.



18 Comments on “The Musette: artichoke salad

  1. I wish I could find little artichokes here as I love them and would love having them in this salad, which sounds not only delightful but delightfully nutritious. Someone dropped a musette a day or two ago during the Tour stage. Not a good thing!


    Liked by 1 person

  2. I had never heard of artichokes until 10th grade French class when the teacher brought one in and showed us how to eat it. Thanks for the stroll down memory lane.

    Liked by 1 person

  3. Pingback: ReBlogging ‘The Musette: artichoke salad’ – Link Below | Relationship Insights by Yernasia Quorelios

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