Artichoke Salad

Artichoke Salad
  • 4 servings
  • 0:10 Preparation
  • 0:15 Cooking
  • 1:25 Total Time


Add all
  • 19 oz
    (2 x 540 ml)

    canned artichoke hearts

  • 16

    asparagus tips, blanched

  • 1/3 cup
    (80 mL)

    sliced pitted black olives

  • 1

    small carrot, minced

  • Dressing:

  • 3 Tbsp.
    (45 mL)

    olive oil

  • 1 Tbsp.
    (15 mL)

    wine vinegar

  • salt and pepper to taste


Drain artichoke hearts and pat dry; quarter.

In a salad bowl, put all ingredients. Reserve.


In a bowl, mix all dressing ingredients.

Pour over salad. Marinate at least 1 hour in the refrigerator.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007