No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Artichoke and Hearts of Palm Salad

This simple spring recipe from chef Joey Campanaro of Kenmare includes both raw and crispy fried artichokes.Also try: "The Chicken" from Kenmare, Cucumber and Radish Pickles

  • Servings: 2
  • Yield: Serves 2
Artichoke and Hearts of Palm Salad

Source: The Martha Stewart Show, Episode 5128


  • 1 large artichoke, trimmed and choke removed
  • Canola oil, for frying
  • 1/4 cup sliced hearts of palm
  • 5 large Bibb lettuce leaves, torn
  • 4 fresh flat-leaf parsley leaves, plus 1 tablespoon, finely chopped
  • Coarse salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice


  1. Thinly slice artichoke crosswise on a mandoline. Fill a medium, deep heavy-bottomed saucepan 3 inches high with canola oil. Heat over medium-high heat until it reaches 375 degrees on a deep-fry thermometer. Add half of the artichoke slices and cook until crispy and browned. Transfer to a paper towel-lined plate to drain.

  2. In a large bowl, mix together hearts of palm, lettuce, parsley, and remaining sliced artichokes; season with salt and pepper. In a small bowl, whisk together olive oil and lemon juice, drizzle over salad; toss to coat. Divide evenly between 2 plates; garnish with crispy artichokes and serve.

Reviews (0)

Related Topics