Crispy Artichoke Salad Recipe

This incredible flavor-packed artichoke heart salad recipe is the perfect main dish or side dish you need to make on repeat for lunch or dinner.

Epic salads are something I know well. You can check out my 10 + healthy salad recipes roundup as proof! I can honestly say that this salad has been on repeat at my house lately, and may be one of my favorite salads.

Because if I am going to eat a salad as a whole meal, it better be one that not only fills me up but also has a whole lot of flavor going on.

While the flavor is absolutely an important factor when creating a salad, it’s also about the texture.

What I love about this simple salad recipe is that it’s a healthy, low-carb-friendly dish that’s got an incredible crunch from the crispy air-fried (or baked) artichoke hearts that make up the “meat” of this recipe.

Below, I’ll break down all the ingredients, substitutions, the salad dressing, and how to make perfectly crispy Parmesan-coated artichokes for this dish. Let’s dive in!

“School” Supplies:

• Large Bowl
• Small Bowl
• Whisk
• Knife and Cutting Board
• Air Fryer or Frying Pan
• Paper Towels

“Class” Notes:

Welcome to my virtual classroom! Use the guided notes below where I often answer commonly asked questions I get from readers and cooks just like you. 

This information is meant to help you have a stronger understanding of this recipe and the process so you can find success all on your own. 

Ready to begin cooking? Simply jump to the recipe below and begin. 

Salad Ingredients:

Here are the ingredients for making this simple artichoke salad-

• Frozen Artichoke Hearts (fresh artichokes and marinated artichokes don’t work as well)
• Panko Crumbs (I used pork panko for a low-carb dish, but classic panko works too)
• Shaved Parmesan Cheese
• Roasted Red Peppers
• Red Onion
• Grape Tomatoes
• White Beans (sub garbanzo beans)
• Green Olives or Black Olives
• Fresh Basil Leaves (or other fresh herbs if desired)

Dressing Ingredients:

• Extra Virgin Olive Oil
• White Wine or Red Wine Vinegar
• Lemon Juice and Lemon Zest
• Garlic (or garlic powder)
• Salt and Black Pepper

Whisk all the ingredients together in a bowl and set aside.

How To Make Crispy Artichoke Hearts:

The star of this Italian salad is truly these crispy and crunchy artichoke hearts. I used frozen artichokes and defrost them by soaking them in a bowl of cool water for about 5 minutes until fully thawed.

Once thawed, place paper towels down and pat them as dry as possible. You need to remove as much excess water as possible so they can get crispy enough.

To a bowl, combine artichokes, some grated parmesan, and the panko crumbs of your choice. Toss to coat and then place into an air fryer and fry at 425 F. until crispy.

They take about 5-6 minutes or so; keep an eye on the artichokes so they do not burn. Remove them and set them aside.

Assembly and Serving:

To make this easy salad, combine the beans, sliced tomatoes, thinly sliced red onion, and diced roasted red peppers in a bowl.

Add the shaved Parmesan cheese and green olives to the bowl. Then toss in the dressing and fully coat everything.

Finally, fold the crispy artichokes and the fresh basil to bring it all together. I prefer to add the artichokes at the end so they stay crispy longer.

Serve this at a summer picnic or work potluck. This beautiful salad makes a great side dish or main dish. Tope with some air fried salmon or smoked chicken thighs to add some extra protein.