Recipe: Broccoli and Artichoke Salad

With Summer here, quick and easy salads are a great way to stay on track and get a diverse range of vegetables into your day. This (colourful) Broccoli & Artichoke Salad will give you a dose of prebiotics (the good gut loving fibre), support your liver with a powerful dose of antioxidants and you'll be pleasantly surprised with the delicious flavours! 




  • 200gm artichoke hearts (in brine or olive oil) or prepared as per directions below*
  • 1 head broccoli, floretted
  • 1/2 cup sun dried tomatoes, roughly chopped
  • 1 small red chilli, finely diced
  • 1/2 red onion, sliced
  • 1/4 cup almonds, chopped
  • 1 squeeze lemon 


  • 2 tablespoons tahini
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 clove garlic, finely diced
  • Sat & pepper, to taste


    1. Slice marinated artichoke or prepare artichoke as below*
    2. Coat a pan with EVOO (extra olive virgin oil) or oil of choice
    3. Sauté onion and lemon juice until onion is soft
    4. Add almonds to pan and toast until lightly browned (1-2 minutes)
    5. Add broccoli to pan and cook for 2-3 minutes - remember to never cook broccoli for longer than 3 minutes as you lose all its nutritional benefits! Remove from pan, and put into a serving bowl.
    6. Add sliced artichoke, chilli and sun dried tomatoes to bowl and toss together with the broccoli 
    7. Mix together all dressing ingredients and whisk together
    8. Pour the dressing over the broccoli and artichoke and stir to coat well. If time permits, cover and refrigerate for at least 2 hours to let the broccoli absorb all the flavours.
    9. ENJOY x 


broccloi and artichoke salad

Image shot by Elyse Lagos

*Globe artichoke preparation
First, wash each artichoke thoroughly. Hold the artichoke under cold running water. Rinse in between the leaves without pulling on them. Turn the artichoke upside down (stem side up) and give a good shake. Dry the artichoke with a clean towel.
Using a large knife, cut off the top third of the artichoke and the bottom third of the stem. Cut off the sharp points of the leaves with kitchen scissors and rub lemon over the artichoke to prevent browning.
Place the artichokes in a saucepan of boiling water for about 40 minutes or until one of the leaves can be removed easily.
Remove and scoop out the purple leaves and ‘hairs’ that cover the artichoke heart (this part is the ‘choke’ and is inedible). You will be left with the heart, the inner leaves, and the remaining stem.
Cut into quarters and your artichoke hearts are ready for the salad.




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