Baby Artichoke, Parsley, and Celery Salad

Recipe credit: Simply Organic (Chronicle Books, 2008), by Jesse Ziff CoolReprinted with permission from Chronicle Books

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  • 2 1/2 pounds baby artichokes
  • 1/3 cup fresh lemon juice
  • 1 cup thinly sliced celery
  • 1 medium red onion, or 5 green onions, thinly sliced
  • 1 cup whole Italian parsley leaves
  • 1/4 cup capers
  • 1/3 cup California Olive Ranch extra virgin olive oil
  • Dash of Tabasco
  • Salt
  • Freshly ground black pepper


  1. To clean the artichokes, first pull away and discard the outer leaves until all that remains is the very light, tender inside leaves. Using a sharp knife, cut off and discard the tips of the remaining leaves and all the dark parts.
  2. Pour the lemon juice into a large bowl. Slice the trimmed artichokes thinly and add to the lemon juice, tossing well. Add the celery, onion, parsley, capers, oil, Tabasco, and salt and pepper to taste.
  3. Serve the salad at room temperature or transfer to a skillet and cook over medium heat for 2 minutes to warm slightly.


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