Warm artichoke & asparagus summer salad

Warm artichoke & asparagus summer salad

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(2 ratings)

Prep: 1 hr Cook: 30 mins

More effort

Serves 4
This dish is all about vegetables at the peak of their season

Nutrition and extra info

  • Vegetarian
  • Gluten-free

Nutrition: per serving

  • kcal310
  • fat21g
  • saturates3g
  • carbs16g
  • sugars11g
  • fibre4g
  • protein15g
  • salt0.22g


    For the salad

    • 4 artichokes, trimmed
    • 2 lemons, halved



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • 3 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 tbsp coriander seeds
      Coriander seed

      Coriander seed

      kor-ee-and-er seed

      The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

    • 1 star anise
    • large thyme sprig


      This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

    • 4 tbsp white wine vinegar
    • large bunch (about 30) asparagus spears
    • 4 handfuls small salad leaves such as micro-leaves

    For the dressing

    • 5 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 small red onion, finely chopped



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 2 spring onions, finely sliced
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    • small bunch chives, finely snipped
    • 2 tbsp balsamic vinegar (I like to use white balsamic vinegar)
      Balsamic vinegar

      Balsamic vinegar

      bal-sam-ick vin-ee-gah

      True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…


    1. When the artichokes are trimmed, find a pan wide enough to hold them in a single layer. Squeeze in juice from a lemon half and half-fill with cold water. Add 2 tbsp olive oil, the spices, thyme, vinegar, artichokes and a generous pinch of salt. Bring to the boil, then lower the heat and simmer for about 15 mins until soft. Turn off the heat and allow to cool (see tips, below).

    2. Prepare the asparagus. First, cut off the woody ends, then use a swivel blade peeler to trim the ends, rotating them as you go so they end up the same thickness as the tips.

    3. Bring a large pan of salted water to a rolling boil. Cook the asparagus for 2 mins, then drain and tip straight into heavily iced water. Leave until completely cool, drain again, then set aside.

    4. To make the dressing, heat 2 tbsp olive oil in a frying pan , then gently cook the red onion for 5 mins until soft. Turn off the heat stir in the spring onion and chives, then tip into a jug. Drizzle the rest of the oil and the vinegar into the dressing, then season to taste.

    5. Get the vegetables ready. Drain the artichokes, then cut each into 6 wedges. Slice each asparagus on the angle into 3 pieces.

    6. Wipe out the dressing pan and heat the remaining olive oil. Fry the asparagus with some seasoning until shiny and starting to colour, then scoop onto a plate. Place the pan back on the heat, then cook the artichoke wedges until they start to brown. Turn off the heat and you are ready to plate up.

    7. Spoon a puddle of dressing into the centre of each plate. Balance the pieces of asparagus up against each other to circle the dressing. Arrange the artichokes among the asparagus so they’re evenly distributed over the plate. Scatter over the salad leaves and drizzle over the remaining dressing.

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    Comments, questions and tips

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    31st May, 2013
    I made this salad last year for the first time. My dinner guests were unanimous in their praise, particularly of the dressing. It has become an established favourite for me in the regrettably short asparagus/artichoke season.
    2nd Apr, 2014
    I have bought a full artichoke for the first time ever and I don't even know where to begin! What part of it do I use for this recipe?
    goodfoodteam's picture
    28th Apr, 2014
    Hi there, this handy video will tell you all you need to know about preparing your artichoke: http://www.bbcgoodfood.com/technique/how-prepare-globe-artichokes Thanks.
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