Easy Spicy Artichoke Salad

5 from 3 votes
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Spicy Artichoke Salad with olives, giardiniera mix, fresh parsley, and chili oil. This 5-ingredient salad can be enjoyed in a sandwich, over a toasted baguette with hummus, or simply by the spoonful. Artichoke salad in a bowl on a platter of toasted bread and hummus

The inspiration for this salad stems from a similar one I tried at an Italian market in St. Petersburg. The components couldn’t be simpler, yet the flavor is next-level. The perfect mix of salty, briny, crunchy, and spicy. 

There are myriad ways to enjoy this simple artichoke salad. For example, serve it in a hot dog or hot sub sandwich, or spoon it over toasted bread smeared with hummus or soft cheese. Alternatively, enjoy it as is by the spoonful!

This salad would make a fabulous holiday appetizer, and can be made well in advance. You can even gift it to your favorite holiday host!

How to Make Spicy Artichoke Salad

This salad comes together in roughly 15 minutes, however you do want to let it sit and marinate. I suggest letting the flavors marry for at least 1 to 2 hours, or up to overnight.

This way, the chili oil can infuse all of the briny vegetables, creating a more balanced bite.

The IngredientsRecipe ingredients in separate bowls on white board with labels

The ingredients for this salad are super versatile and forgiving. 

  • Artichokes: You need 1 (12-oz.) jar of marinated artichoke hearts. You can also use artichoke hearts NOT in brine, if that’s what you have on hand. The marinated varieties just add more flavor.
  • Giardiniera: This classic Italian antipasto is a colorful mix of pickled carrots, celery, cauliflower florets, pepperoncini and sweet strips of red pepper. This mixture boasts an irresistibly crisp, crunchy texture, and tangy bite.
  • Green Olives: I suggest using Castelvetrano olives, which are more buttery and firm that most other green olives. You can find them pitted in jars in the olive section of most grocery stores.
  • Parsley: Fresh parsley adds bright, lemony flavor to each bite.
  • Chili Oil: You can either use store-bought or homemade chili oil. Homemade is super-simple (instructions provided below), however it does have to be made in advance. 

The Directions

Step 1. Combine all Ingredients in a Bowl

In a medium mixing bowl, combine giardiniera, artichokes, olives, and parsley. Add olive oil and chili oil, and season with salt and pepper; toss to combine.Artichokes, olives, parsley, and Giardiniera in a bowl

Step 2. Marinate Salad

Let the salad marinate (either chilled or at room temperature) for 1 to 2 hours. Enjoy chilled or at room temperature. Artichoke salad being mixed until combined in a clear mixing bowl

How to Serve Artichoke Salad

Besides by the spoonful, here are my favorite ways to serve and enjoy this salad:

  • In a Sandwich: This spicy mix is perfect for enjoying in a hot Italian sub, a hot dog, or a veggie burger. You can also spoon it inside a turkey or veggie wrap.
  • Over Toasted Bread: Slice a French loaf or baguette into 1-inch think slices, and either grill or broil until crisp. Spread bread with hummus or a soft, spreadable cheese like burrata, ricotta, or cream cheese. Spoon artichoke salad overtop and serve as an appetizer. 
  • In a Dip: Prepare a batch of baked feta and spoon artichoke salad overtop. 

Make-Ahead and Storage Tips:

  • Make-Ahead: Salad can be made 4 to 5 days ahead.
  • Store: Store in an airtight container in the refrigerator for up to 1 week. 

Toasted baguettes topped with hummus and artichoke salad

More Easy Salad Recipes to Try:

10 Minute Chickpea Tuna Salad

Cucumber-Sesame Salad with Garlic Chili Oil

Easy Lemon Artichoke Orzo Salad

If you give this recipe a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.

5 from 3 votes

Easy Spicy Artichoke Salad

Spicy Artichoke Salad with olives, giardiniera mix, fresh parsley, and chili oil. This 5-ingredient salad can be enjoyed in a sandwich, over a toasted baguette with hummus, or simply by the spoonful.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6

Ingredients  

  • 1 (12-oz.) jar marinated artichoke hearts, drained and finely chopped
  • 1 (16-oz.) jar giardiniera mix, drained and finely chopped
  • 1/2 cup green olives, pitted and finely chopped (I highly recommend Castelvetrano olives)
  • 1/4 cup fresh parsley, finely chopped
  • 2 Tbsp. chili oil (or more to taste)
  • Extra-virgin olive oil
  • Salt and pepper to taste
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Instructions 

  • In a large mixing bowl, combine artichokes, giardiniera mix, olives, parsley, chili oil, and a drizzle of olive oil; toss to combine. Season to taste with salt and pepper. (If you prefer a spicier salad, add an extra drizzle of chili oil.)
    Let marinate (refrigerated or at room temperature) for 1 to 2 hours. Store leftovers covered in the refrigerator for up to 1 week.
  • See notes below for serving suggestions.

Notes

Here are my favorite serving options for this salad:
  • In a Sandwich: This spicy mix is perfect for enjoying in a hot Italian sub, a hot dog, or a veggie burger. You can also add it to a turkey or veggie wrap.
  • Over Toasted Bread: Slice a French loaf or baguette into 1-inch think slices, and either grill or broil until crisp. Spread bread with hummus or a soft, spreadable cheese like burrata, goat cheese, or cream cheese. Spoon artichoke salad overtop and serve as an appetizer. 
  • In a Dip: Prepare a batch of baked feta and spoon artichoke salad overtop. 
If you love this recipe, please leave a star rating and review below!
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4 Comments

  1. Felicia says:

    Hi. Can’t wait to try this. I don’t see instructions for the chili oil. Thanks for sharing.

  2. Kayla says:

    5 stars
    This is very satisfying! I made this for a get together for dairy free and gluten free so this was easy to prepare. We’ve been snacking on it with corn chips and I can’t wait to try it on a sandwich tomorrow! Thanks for a great, versatile recipe

    1. Jamie Vespa says:

      I’m so glad you enjoyed this one, Kayla! Thank you for taking the time to leave a rating and review!

  3. Kyle says:

    5 stars
    Wow, so good. I threw some in my sandwich the next day and it was so delightful. This is a great dish to have in your arsenal.