Starter & Snack

Roasted Artichoke Salad with Lemon and Mint

Name: Roasted Artichoke Salad with Lemon and Mint
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds baby artichokes, rinsed, trimmed, and quartered (about 3 in. long; see; 3 tablespoons chopped fresh mint; 2 tablespoons lemon juice; 3 tablespoons olive oil; 2 ounces parmesan cheese; 1/4 teaspoon pepper; 1/4 teaspoon salt

6 October 2026

Not yet ratedRate Recipe

Total Time45 Mins

Serves4

Per Serving$4.45

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If you want to add more gluten free and primal recipes to your recipe box, Roasted Artichoke Salad with Lemon and Mint might be a recipe you should try. One portion of this dish contains around 17g of protein, 14g of fat, and a total of 305 calories. This recipe serves 4.

Gluten Free Primal Starter & Snack Cheese

Ingredients:

For 4 servings

3 pounds baby artichokes, rinsed, trimmed, and quartered (about 3 in. long; see
3 tablespoons chopped fresh mint
2 tablespoons lemon juice
3 tablespoons olive oil
2 ounces parmesan cheese
¼ teaspoon pepper
¼ teaspoon salt

Method:

1
In a 12- by 18-inch baking pan, mix artichokes with 2 tablespoons oil, the salt, and the pepper to coat.
2
Bake in a 450 oven, stirring occasionally, until artichokes are browned and crisp at the edges and tender when pierced, about 15 minutes.
3
Spoon artichokes into a bowl and add lemon juice, mint, and remaining 1 tablespoon oil; mix thoroughly. Using a vegetable peeler, shave parmesan cheese over salad.
4
Serve warm.
5
Cut off the stem at the base of the artichoke, using a sharp knife.
6
Peel back and snap off the leaves all around the base of the artichoke until you reach the tender layer of leaves that are yellow at the bottom and green at the top.
7
Cut off the top third of the remaining leaves (the green part). With a sharp paring knife, trim off all of the remaining green, fibrous material from around the base of the artichoke.