My family makes this artichoke salad as one of the sides we have for the Feast of Seven Fishes, for Christmas Eve, however I make it often as it’s just a great little simple cold salad.
I love this salad because it last for days and is great for a meal prep and healthy too! I love artichokes in every form. I always have a few cans in my cabinet to make this salad. It’s so delicious and easy! Give it a try!
Artichoke & Olive Salad
2 cans quartered artichokes, in water
2 garlic cloves, minced or very thinly sliced
1 can black olive, crushed
3 T olive oil
1 T white wine vinegar
1 T fresh lemon juice
2 t salt
2 t pepper
2 t dried oregano
Directions: In a medium bowl, add in all the above ingredients and mix well. For the black olives, I just crush with my fingers so they care in pieces. Put in the refrigerator and let 2 hours minimum so the flavors can marry. It’s best to take out at least 15 minutes prior to serving and mix well. The ingredients above can be changed up to your personal preference. If you want to reduce the garlic you can, add more salt, that’s fine too! Whatever you like.