Vegan Crispy Artichoke Heart Salad with Lemon Vinaigrette
A bright, vibrant salad featuring golden, crispy pan‑fried artichoke hearts tossed with peppery leafy greens, sweet fresh peas, and a sharp, sunny lemon vinaigrette. This 100% vegan version skips any dairy, eggs, or animal‑derived ingredients, keeping the fresh, clean flavours intact: crisp‑tender artichokes, earthy greens, and a perfectly balanced tangy‑citrus dressing that lifts every bite.
Shared by katty
Time
40 min
Serves
3
Difficulty
easy
đź›’ Ingredients
- #Salad Base;
- 400 g artichoke hearts (canned/jarred well‑drained, or fresh cooked; halved or quartered)
- 2 large handfuls arugula / rocket or mixed bitter greens
- 80 g fresh green peas (blanched briefly if fresh, or thawed if frozen)
- 2 tbsp olive oil, for frying.. Sea salt and black pepper, to taste
- Optional: 1 tbsp fresh parsley or mint, chopped
- #Lemon Vinaigrette;
- 60 ml extra virgin olive oil.. 3 tbsp fresh lemon juice.. 1 tsp lemon zest
- 1 small clove garlic, finely minced (optional).. ½ tsp Dijon mustard (vegan)
- ½ tsp sea salt.. Freshly cracked black pepper, to taste
- Pinch of sugar or maple syrup (optional, to balance acidity)
👩‍🍳 Instructions
- 1
Make the vinaigrette: Whisk together lemon juice, zest, garlic, mustard, salt, pepper, and sweetener (if using). Slowly drizzle in the olive oil while whisking constantly until smooth and emulsified. Set aside.
- 2
Crisp the artichokes: Pat artichoke hearts very dry with paper towels — this helps them crisp up. Heat olive oil in a pan over medium‑high heat. Fry artichokes for 3–4 minutes per side until golden and crispy all over. Season lightly with salt and pepper, then set aside briefly.
- 3
Assemble: Toss the greens and peas in a large bowl with just enough dressing to coat lightly. Arrange on plates, then top generously with the warm crispy artichoke hearts.
- 4
Finish: Drizzle with extra dressing, sprinkle with fresh herbs and extra pepper, and serve immediately while the artichokes are still warm and crisp.