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Recipe by Chaia Frishman

Spring Roasted Artichoke Salad

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Spring Roasted Artichoke Salad
Dairy Dairy
Easy Easy
4 Servings
Allergens

Contains

- Dairy - Tree nuts
30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

If you’ve been reading Family Table over the years, you become privy to each recipe developer’s affinities. If you don’t know by now that I am obsessed with artichokes, well, enjoy this new tidbit. I recently read an article espousing eight health benefits of artichokes and I figured that a wholesome addition to the Shavuos menu would be welcome.

Ingredients

Salad

  • 2 cups frozen artichoke bottoms (see note)

  • 1 tablespoon Gefen Olive Oil

  • 4 cups spinach leaves

  • 1/4 cup candied walnuts (or non-candied)

  • 1/2 cup grated feta cheese (or crumbled feta)

Dressing

Directions

Prepare the Salad

1.

Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).

2.

Place artichokes on a baking sheet and drizzle with oil. Bake for 15 minutes or until slightly charred.

3.

Allow to cool and cut into cubes.

4.

To make the dressing: In a small bowl, whisk dressing ingredients until thoroughly combined.

Notes:

A bag of frozen artichokes is about two artichokes more than two cups.

Credits

Photography by Moishe Wulliger Food Styling by Renee Muller

Recipe tags

artichokes candied nuts Chaia Frischman Chaia Frishman dairy dairy salads date honey date syrup feta cheese fresh greens milchige roasted artichokes Shavuos silan silan dressing spinach walnuts
Spring Roasted Artichoke Salad

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