Artichoke Salad with Warm Tomato Vinaigrette

Artichoke Salad with Warm Tomato Vinaigrette
Photo: Gentl and Hyers
Prep Time:
1 hr
Total Time:
1 hr 45 mins

This artichoke salad channels the classic panzanella with beautiful and delicious results. While the artichokes steam, prepare a vinaigrette with chopped tomato, capers, and croutons. Spoon a bit of the mixture into the centers, then toss the rest with a mix of bacon lardons and snappy chicories before filling them up to the top.


  • 2 large artichokes (1 ½ pounds total)

  • ½ lemon

  • Kosher salt and freshly ground pepper

  • 3 ounces baguette, crust removed, torn into ¼-to-½-inch pieces (about 1 packed cup)

  • ¼ cup extra-virgin olive oil

  • 3 ounces thick-cut bacon (2 slices), cut crosswise into ½-inch-thick pieces

  • ¼ cup finely chopped shallot

  • 2 tablespoons plus 1 teaspoon red-wine vinegar

  • 1 tablespoon capers, drained

  • 1 medium tomato, chopped (¾ cup)

  • 1 teaspoon fresh oregano leaves, finely chopped

  • 4 cups packed torn chicories, such as frisée, escarole, radicchio, or a combination

  • ½ cup fresh basil leaves, torn if large


  1. Snap tough outer leaves off artichokes; using a serrated knife, remove top third from each. Trim stems so artichokes stand upright. Rub cut surfaces with lemon (to prevent discoloration).

  2. Place artichokes in a wide pot, stemmed-sides up. Add enough water to come about a third of the way up sides. Season water with salt and bring to a boil. Reduce heat to medium, cover, and steam until artichoke hearts are tender when pierced with the tip of a knife, about 30 minutes.

  3. Transfer artichokes, stemmed-sides up, to a towel-lined plate to drain. When cool enough to handle, use a spoon to remove center leaves from each artichoke, then to scrape out and discard chokes. Transfer artichokes to refrigerator.

  4. Meanwhile, preheat oven to 375°F. On a rimmed baking sheet, toss bread with 2 tablespoons oil and season with salt and pepper. Bake until golden and crisp, 10 to 12 minutes.

  5. Cook bacon in a small nonstick skillet over medium-high heat until fat has rendered and bacon is crisp, 4 to 6 minutes. Using a slotted spoon, transfer to paper towels; discard all but 1 tablespoon fat from skillet.

  6. Add 1 tablespoon oil, shallot, and a pinch of salt to skillet; cook over medium heat until softened, 2 to 3 minutes. Add 2 tablespoons vinegar and capers; cook until reduced slightly, 2 to 3 minutes. Stir in tomato and season with salt and pepper; cook until heated through, about 30 seconds. Transfer to a large bowl and stir in oregano and croutons. Season to taste.

  7. Score an X in the inside of each artichoke heart with the tip of a knife, then spoon about 1 tablespoon dressing mixture into each. Toss remaining dressing with chicories, basil, bacon, and remaining 1 tablespoon oil and 1 teaspoon vinegar. Season to taste; divide between artichokes and serve.

Cook's Notes

A rustic sourdough loaf or ciabatta can be swapped for the baguette to make the croutons. Letting them sit in the tomato vinaigrette for a few minutes allows them to soak up the juices and soften slightly.

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