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