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Artichoke Salad with Greens and Figs

There is no life for me without artichokes. I mourn them when they are not in season. Rich in antioxidants, artichokes are sexy and satisfying, as well as good for you. In this vegan salad recipe, they are the star of the show with succulent figs as their partners and delicate bitter greens as the foundation to show off their decadent yumminess. 


Extra virgin olive oil
2-3 cloves fresh garlic, thinly sliced
1 red onion, thin half moon slices
sea salt
8-10 marinated artichoke hearts, split in half lengthwise
1 red pepper, roasted over an open flame, peeled, seeded, sliced into thin ribbons

juice of 2 limes
1/4 cup extra virgin olive oil
2 teaspoons balsamic vinegar
2 teaspoons maple syrup
generous pinch black pepper
2 bunches watercress, stem tips trimmed, left whole
8-10 fresh figs, split lengthwise
2-3 fresh scallions, thinly sliced on the diagonal

Place a small amount of oil, garlic and onion in a skillet and turn heat to medium. When the onions begin to sizzle, add a pinch of salt and sautee for 1 minute. Stir in artichoke hearts and red pepper ribbons and sautee just until heated through, about 2 minutes more. 

Prepare the dressing by whisking together lime juice, oil, vinegar and rice syrup, adjusting seasonings to taste. To plate the dressing, arrange watercress on a platter, with figs around the rim. Spoon sauteed artichoke heart mixture over the top and drizzle lightly with dressing, serving the balance of the dressing on the side for those who want to use more. Sprinkle with scallions and serve immediately after dressing. 

Makes 5-6 servings. 


Ergo Chef
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