Are you ready for a light, delicious starter that brings the freshness of spring to your table? Here’s a no-cook, practical, and utterly delicious Raw Artichoke Salad from Ece, founder of Olizzi Olive Oils, and Chef Ezgi Bal. This recipe lets you enjoy artichokes at their purest—bright, crisp, and beautifully dressed.
Why choose raw artichoke?
Raw artichoke has a delicate, slightly bitter bite that becomes a flavor explosion with the right dressing. Because it’s uncooked, this salad preserves vitamins and minerals, making it a healthy and convenient option for busy days. It’s especially perfect as a refreshing starter in spring and summer.
Olizzi Premium Organic Extra Virgin Olive Oil — the secret hero
As Ece Olizzi emphasizes, oil quality is everything for a raw salad. Olizzi Premium Organic Extra Virgin Olive Oil brings aroma, silkiness, and depth that lift the whole dish.
Ingredients
- Fresh artichoke hearts and/or baby artichokes (prepped)
- Generous amount of Olizzi Premium Organic Extra Virgin Olive Oil
- Fresh lemon — juice + finely grated zest
- Orange (blood orange preferred) — juice and segments (supremes)
- Garlic — about 1/3 of a clove, crushed (use sparingly)
- Fresh dill — fronds
- Fresh mint — leaves, finely chopped
- Sea salt and freshly ground black pepper
Method
- Make the dressing. In a large bowl whisk together plenty of Olizzi EVOO, freshly squeezed lemon juice, lemon zest, and a little orange zest. Add the crushed garlic (very little). Segment the orange (remove peel and pith, then cut out the flesh) and add the segments and any remaining orange juice to the dressing. Whisk until combined.
- Prep the artichokes. Thinly slice the artichokes and immediately add them to the dressing—this prevents browning and helps them absorb flavor quickly.
- Add herbs. Add dill fronds whole and fold in the finely chopped mint.
- Season. Taste and season with sea salt and freshly ground black pepper. Toss gently so everything is evenly coated.
- Rest. Chill the salad in the refrigerator for at least 15 minutes so the artichokes soften slightly and flavors meld.
To serve
Transfer the salad to a serving plate, drizzle a little extra Olizzi EVOO for shine and flavor, and garnish with extra herbs if you like. As Chef Ezgi notes, the marinade reveals the true character of the artichoke—especially if you use baby artichokes, which often have an even more intense flavor than standard hearts.
Enjoy!
Want to see every step and chef tips? Watch our YouTube video for the full walkthrough.