Artichoke Salad w/ Mint & Spinach Pesto

Artichoke Salad with Mint & Spinach Pesto

It’s spring… which means I can’t help but bring home artichokes from the farmers market. They’re just SO pretty, although they take a bit of effort to clean and cook.

My first tip for fresh artichokes is to use them in a pretty simple way so you can really appreciate their delicate flavor after you’ve put in the time to prep them. Save your artichoke dip recipe for canned or jarred artichokes.

Tip number two: delegate artichoke-trimming to someone else in your family! The day I brought these home, my mom (who’s been staying with us lately), gave me a “what are you going to do with those” sort of look, right before I handed them to her to figure out. She made the artichokes while I made this sweet pesto. I put it all together with some leftover farro, chickpeas, feta and a handful of fresh herbs.

Artichoke Salad with Mint & Spinach Pesto

If you find yourself with leftover pesto, slather it on toast with a poached egg, or on a stacked veggie sandwich the next day.

Artichoke Salad with Mint & Spinach Pesto

5.0 from 1 reviews
Artichoke Salad w/ Mint & Spinach Pesto
Serves: about 2
for the artichokes:
  • about 6 baby artichokes
  • 2 small lemons
  • 3 tablespoons olive oil
  • pinches of salt and pepper
spinach pea & mint pesto:
  • ⅓ cup pine nuts
  • 1 garlic clove
  • ⅓ cup peas, thawed
  • juice of most of 1 small lemon
  • ½ teaspoon dijon mustard
  • 1.5 cups packed spinach
  • ¼ cup mint
  • 1 tablespoon olive oil
  • generous amounts of salt and pepper
for the salad:
  • 1.5 cups cooked farro (tip: cook farro in advance)
  • 1 cup chickpeas, drained and rinsed
  • a few handfuls of baby salad greens and/or sprouts
  • ⅓ cup crumbled feta cheese
  • roasted artichoke hearts
  • generous dollops of pesto
  • salt and pepper
  1. Preheat your oven to 475 degrees. Trim your artichokes. I love this little animated tutorial). Place artichoke hearts in a bowl of water with sliced lemons (so they don't brown), until you get them into the oven. Brush a small baking dish with 1 tablespoon olive oil. Remove artichokes and lemons from the water, shaking off excess water. Toss artichokes with remaining 2 tablespoons olive oil, salt and pepper. Arrange them, cut side down, along with the sliced lemons, in the baking dish. Roast for 25-30 minutes or until tender. Set aside.
  2. While your artichokes roast, make the pesto. Combine pine nuts and garlic in a small food processor. Pulse, then add peas, lemon juice and dijon mustard, spinach and mint. Blend until combined. Add olive oil and blend until smooth (or as smooth as you like).
  3. Assemble the salad with cooked farro, chickpeas, salad greens, feta cheese, and sliced artichoke hearts. Toss with a big squeeze of juice from your roasted lemons and season well with salt and pepper. Add a few dollops of pesto and serve remaining pesto on the side
Cook farro in boiling salted water for about 35 minutes or until tender. Drain and set aside until ready to use.

vegan version: skip the cheese
gluten free version: use quinoa or another gluten free grain

Roasted artichoke preparation adapted from ATK’s The Complete Vegetarian Cookbook.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. This looks delicious! I like your artichoke tips, especially the one about having someone else do it! Beautiful recipe, thank you for sharing!

  2. I’m in love with this pesto, and the whole salad for that matter. And I appreciate your simple preparation of artichokes especially.

  3. Yanic from on said:

    That looks insanely good. I will have to give that a try real soon!

  4. Yanic from on said:

    That looks insanely good. I will have to give that a try real soon!

  5. Ellie from on said:

    What a fantastic combination of flavours and textures. Perfect for spring.

  6. katie on said:

    This salad looks so good ! I love artichoke ,mint and spinch … I’m sure its delicious.

  7. Eileen from on said:

    This salad looks so delicious! I definitely need to get my hands on some artichokes and give it a try very soon.

  8. Julie from on said:

    We’re in autumn (fall) in New Zealand where I live, but this looks so delicious that I am going to try it with bottled char-grilled artichokes. The pea & spinach pesto sounds awesome. Nice on toasted ciabatta with feta I would think. Yum! Thanks for delicious recipes.

  9. Beth on said:

    Yum! Can’t wait to try this. Thanks for lending some advice and suggestions for these interesting and delicious vegetables 🙂

  10. Carolina on said:

    Dear Jeanine
    I have probably looked through your whole blog already and i can truly say I love what you have built here. These recipes look really delicious and easy to make. Im not a big salad fan but this one actually doesn’t sound half bad, i might actually try it someday. Keep up the good work.

  11. Lorraine Lorenz from on said:

    I just discovered your blog, and am really in love. This looks amazing and absolutely delicious. I’m looking forward to future posts.

    Lorraine // Nutrition from Scratch

  12. David Miller from on said:

    This kind of salad looks insanely delicious to eat and it makes my mouth, thanks a lot for sharing.

  13. Made this artichoke salad last night and so enjoyed it, especially the spinach and pea pesto. Used adzuki beans since that’s what I had on hand and added some nutritional yeast to the pesto which was gilding the lily as it was already a great pesto, but still good. Thanks Jeanine!

  14. You’re making me so hungry! This salad sounds incredible – Can your mom come over and prepare the artichoke for me too??

  15. Zest it Up from on said:

    Yummy mixture! Can’t wait to try this!

  16. Jim on said:

    It looks absolutely delicious to eat and This kind of salad makes me greedy by making my mouth water..Finally,I like too your gorgeous photos along with your description. .so, thanks a lot for sharing.

  17. Liz on said:

    How would this recipe change using regular artichokes?

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