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Spicy Artichoke Salad

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.
Course Appetizer, Salad/Side Dish
Cuisine Italian
Diet Gluten Free, Vegan
Prep Time 15 minutes
Total Time 15 minutes
Servings 6


  • Large Mixing Bowl


  • 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


  • 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.