HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconArtichoke Salad
Artichoke Salad

Artichoke Salad

with Feta and Golden Potatoes

Read more

Get transported to Mediterranean with our oh so delicious Artichoke salad. Oh and did we mention that the artichokes are roasted?! The crispy outer leaves add the perfect crisp texture to this week night winner!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

340 g

Yukon Potato

1 can

Artichoke Hearts

113 g

Grape Tomatoes

10 g


30 g

Green Olives

2 tbsp


(ContainsEgg, Mustard)

1 tbsp

White Wine Vinegar


113 g

Baby Arugula

¼ cup

Feta Cheese, crumbled


Not included in your delivery

1 tbsp


2 tsp


2 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories431 kcal
Fat23 g
Saturated Fat5 g
Carbohydrate44 g
Sugar6 g
Dietary Fiber9 g
Protein10 g
Cholesterol18 mg
Sodium974 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Large Bowl
Measuring Spoons
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 450°F (to roast the potatoes and artichokes). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Cut the potatoes into 1/2-inch cubes. On one side of a baking sheet, toss the potatoes and garlic cloves with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper.


Drain and rinse artichoke hearts. Cut each heart in half, then pat each half dry with paper towels and drizzle with 1/4 tsp oil. On the other side of the same baking sheet, arrange artichokes, cut side down. Roast in the centre of the oven, stirring only the potatoes halfway through cooking, until potatoes are golden-brown and artichokes are slightly crispy, 25-28 min.


Meanwhile, cut the tomatoes in half. Roughly chop the olives. When the garlic cloves are finished roasting, place the cloves in a large bowl. Using a fork, mash the cloves. Whisk in the mayo, 1 tbsp vinegar, 1 tsp sugar and 1 tbsp oil.


Add the roasted veggies and the tomatoes to the large bowl with the dressing. Toss to coat. Season with salt and pepper.


Divide the arugula between plates, then top with the potatoes and artichokes. Sprinkle over the feta and olives.