Artichoke Salad with Lemon Vinegarette

Artichoke Salad with Lemon Vinegarette by

Caroline Taylor


Can be served cold or room temperature.

Serves: 8


  • 1 lb. long stem marinated artichokes from the Ingles deli (can substitute with 2 cans of marinated artichokes)
  • 1 small container mixed bell peppers (pre-chopped) from the Ingles produce department (can substitute with ¼ cup each of chopped red, yellow, orange, and green bell peppers)
  • ¼ cup onion, chopped (optional)
  • 2 fresh lemons
  • ¼ cup extra virgin olive oil
  • 1 tsp. brown or Dijon mustard
  • 1 tbsp. fresh dill (optional)
  • ½ tsp. salt
  • ½ tsp. freshly cracked pepper


  1. Zest both lemons and set aside (do not cut before attempting to zest).
  2. For the dressing, juice both lemons and place in a small bowl. Add mustard, dill, salt, and pepper and whisk together. Slowly stream in the olive oil, whisking constantly until well combined. Add dill and lemon zest to dressing.
  3. For the vegetables, quarter the artichokes and place in a bowl. Add the chopped peppers and onions.
  4. Pour dressing on the vegetables and sprinkle the lemon zest. Combine well.