Prep 15 m
Cook 15m


    For puree
    50 gms artichoke 
    10 gms white onion (sliced)
    1 garlic clove
    Salt to taste 
    Pepper to taste
    5 ml olive oil

    For salad
    Mix lettuce
    1 artichoke (grilled and chopped)
    Salt to taste
    Pepper to taste 
    1/2 lemon 
    1 tbsp of olive oil

    For garnish
    Tomato powder (store bought)
    Steamed artichoke

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Ingredient Substitution Guide


For the puree

Start by sautéing the onion in a thick-bottomed pan for 5 minutes over a medium flame.

Add the artichoke and thyme and cook until the mixture has a roasted texture.

Pour in some water and continue cooking for another 10 minutes.

Once done, blend the mixture in a blender and strain it before using. Puree is ready to serve.

For the salad

To start, cut an artichoke in half and steam one half for approximately 15 minutes. Set it aside.

Remove the fibrous parts from the other half of the artichoke and grill its heart. After chopping it, set it aside.

Then prepare some greens for your salad. (You can use romaine, crisphead, butterhead, arugula, and iceberg lettuce.)

Mix them with some grilled artichokes and squeeze half a lemon with salt and pepper.

Finally, put the salad over the whole steamed artichoke and plate it. Artichoke salad is ready to serve.


Always use hand gloves, as artichokes can stain your fingers.

When preparing a salad, adding artichokes to a bowl of lemon water is important to prevent it from turning black.

Another option for creating puree is by using canned artichokes.

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