Artichoke Salad with Goat Cheese and Lime Yogurt

I love a simple artichoke salad. Springtime artichokes are irresistible, and I still remember picking tender cooked leaves in Italy and scraping the soft flesh with my teeth.

But 2020 taught me to rely on the pantry, and canned artichokes have become a kitchen lifesaver. This canned artichoke salad with goat’s cheese and a triple-lime yoghurt dressing turns that pantry staple into something bright and memorable.

If fresh artichokes are in season, feel free to use them instead.

Ingredients and substitutes

This recipe uses mostly pantry items plus a few fresh ingredients: herbs, salad leaves, cheese and yoghurt. The dressing’s creaminess and acidity, the salty cheese and crunchy nuts provide balance and texture.

Below are suggested substitutes so you can adapt the salad to what you have on hand.

Artichoke salad ingredients

• Red onion: A baby red onion provides pretty color and mild flavour. If you only have brown onions, a banana shallot, or half a regular red onion, they’ll work fine.
• White wine vinegar: This tames raw onion sharpness. Apple cider vinegar is a good substitute.
• Artichoke hearts: I prefer artichokes preserved in oil, but canned artichokes in brine are fine—add an extra tablespoon of olive oil if using brine. Fresh cooked artichokes work beautifully when available.
• Olive oil: Extra virgin olive oil is my go-to, though any neutral or fruity oil you like for dressing will do.
• Dill: Fresh dill’s mild anise note complements artichokes. If you don’t have dill, use more parsley or another soft herb such as chives or basil.
• Flat-leaf parsley: Any tender green herb will work in place of parsley.
• Goat’s milk feta: Any crumbly, salty cheese is suitable—cow’s milk feta or a soft chèvre are great alternatives.
• Walnuts: They pair nicely with goat’s cheese. Use almonds, pecans or hazelnuts if preferred.
• Salt: Use your preferred cooking salt; finish with flaky salt if you like.
• Rocket (arugula): Peppery leaves add contrast to the sweet-acid dressing. Omit if you prefer or serve the salad as part of a mezze.

Lime yoghurt dressing

• Fresh lime: Use both juice and zest for brightness.
• Yoghurt: Thick Greek-style yoghurt gives the dressing body; any plain unsweetened yoghurt will work.
• Black lime powder: Ground dried black limes add a unique citrusy punch. If you don’t have it, sumac powder is an excellent substitute. If neither is available, use the zest of a second lime.
• Honey: Honey adds floral sweetness; maple syrup or another liquid sweetener can replace it.
• Olive oil: Extra virgin is ideal, or use the oil from marinated artichokes if it tastes good.
• Salt and black pepper: Season to taste with freshly ground black pepper and your preferred salt.

Ingredient prep

Good preparation makes assembly quick and clean. Chop herbs, mix the dressing and tidy your workspace before plating.

Step 1. Macerate the red onions

Slice the onion thinly using a mandolin or a sharp knife. Combine the slices with two tablespoons white wine vinegar and a pinch of salt, then gently massage the onions. Let them macerate for about 15 minutes to soften the raw bite and add a mild pickled tang.

Step 2. Make the lime yoghurt dressing

Whisk together the zest and juice of one lime, half a cup of thick Greek yoghurt, two teaspoons black lime powder or sumac, one tablespoon honey and two tablespoons olive oil (or oil from jarred artichokes). The dressing should be creamy and pourable—add a teaspoon of water if it’s too thick. Season with salt and freshly ground black pepper. Make extra if you like; it keeps in the fridge for a few days.

Step 3. Gather the rest of your ingredients

Quarter the artichoke hearts. If using canned artichokes in brine, toss them with a tablespoon of olive oil. Roughly chop the dill and parsley, crumble the feta, and roughly chop the walnuts. Set everything aside for assembly.

How to make artichoke salad

In a large bowl, combine the quartered artichoke hearts and most of the chopped herbs, reserving some for garnish. Gently squeeze excess vinegar from the onions and add the macerated onions to the bowl. Stir in most of the walnuts, keeping a few to scatter on top.

Place a handful of arugula in a serving bowl or platter, then mound the artichoke mixture on top. Spoon dollops of the lime yoghurt dressing over the salad and serve any remaining dressing on the side.

Finish with crumbled goat’s feta, the reserved walnuts and herbs, a final drizzle of olive oil and a scattering of salt flakes.

The result: tender artichokes brightened by a zesty, creamy dressing, balanced by salty cheese, crunchy nuts and fresh herbs.

Frequently asked questions

No black limes? No problem!

If you don’t have black limes or a spice grinder, sumac provides a similar fruity acidity and works perfectly in the dressing. Alternatively, use the zest of a second lime for extra citrus lift.

Can I use marinated artichokes?

Yes. Artichokes preserved in oil or brine both work. If they’re in oil and the oil tastes good, use some of it in the dressing. If they’re in brine, toss the drained artichokes with a tablespoon of olive oil before adding the herbs.

Can’t find goat’s feta?

Substitute cow’s milk feta, a soft goat’s cheese (chèvre), or another salty cheese such as Pecorino. Use what you enjoy.

Use any soft herbs you have available

Fresh herbs brighten the salad—use parsley and dill, or swap in coriander, mint, basil or chives depending on what’s on hand. Serve the herbed artichokes on peppery leaves like rocket or watercress for contrast.

Serving suggestions

This artichoke salad is a bright side for roast chicken or fish and serves four as a side. It also makes a light no-cook lunch for two on a sunny day. It’s excellent as part of a mezze spread alongside hummus, flatbreads, bowls of olives and a spicy condiment if you like.