Grilled Artichoke Salad with Pesto Sauce 🥗

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Our grilled Artichoke Salad with Pesto Sauce is a game-changer! This delightful low-carb salad features perfectly grilled artichoke hearts complemented by a pesto sauce. It's a versatile salad that satisfies your cravings and elevates your dining experience. The best part? You can savor it as a flavorful side or combine it with your favorite protein dish for a complete meal. Excited to give this recipe a try? Let's dive right in!

Low carb salad with pesto sauce served on table.

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Preparation and cooking overview
Chef's note
🥗 Ingredients for this artichoke salad recipe
Ingredient substitutions
Additional ingredients
Cooking tools required
Tools substitute options
How to make Artichoke Salad: step-by-step guide
Cooking methods
Preparation steps
Cooking instructions
What to serve with artichoke salad?
How to make it healthier?
Time-saving tips
What can I prepare ahead of time?
Storage instructions
Recipe wrap-up and conclusion
Frequently asked questions
📖 Recipe

Preparation and cooking overview

Preparing this Artichoke Salad bowl is incredibly easy. Boil and season the artichokes, and grill them to perfection. Meanwhile, blend olive oil, fresh basil, Parmesan cheese, garlic, and pine nuts in a food processor to make a vibrant pesto sauce. In just 65 minutes, you'll have a delicious low-carb meal ready to enjoy.

Chef's note

Take your creativity to the next level by using this recipe as a sandwich filling. Layer grilled artichokes, pesto sauce, fresh mozzarella, tomato slices, and grilled chicken between two slices of Keto Bread. The possibilities are endless, so go ahead and have fun with this recipe!

Prep Time: 50 minutes
Cooking Time: 15 minutes
Total Time: 65 Minutes
Difficulty Level: Easy
Recipe Makes 1 Serving

🥗 Ingredients for this artichoke salad recipe

Here is a list of ingredients you need to make this artichoke salad recipe:

For the salad

2 artichokes
4 cups water
1 lemon juice, freshly squeezed
1 bay leaf
¼ teaspoon sea salt
¼ teaspoon freshly cracked black pepper
2 tablespoons pesto sauce
2 tablespoons parmesan cheese, grated

For the keto pesto recipe

2 cups fresh basil
3 tablespoons Parmesan cheese
3 tablespoons pine nuts
½ fresh lemon juice
2 garlic cloves
Sea salt, to taste
¼ cup olive oil

Artichokes, lemon juice, water, salt, black pepper, pesto sauce made ready on kitchen table.

Ingredient substitutions

Fresh artichokes: Use canned artichokes as an alternative. Ensure they are well drained. Since canned artichokes are already pre-cooked, you can skip the boiling or grilling step.
Parmesan cheese: Replace parmesan with cheddar or feta cheese. You can substitute it with a pinch of nutritional yeast if you want a plant-based alternative.
Lemon: If fresh lemon is not available, you can use lime.

Additional ingredients

Feel free to experiment with your salad dish by adding these optional ingredients:

Nuts and seeds: To have a nutty flavor, sprinkle some toasted pine nuts, almonds, or sunflower seeds on top.
Spices: Sprinkle some crushed red pepper flakes over the salad for a kick of heat.
Olives/capers: Add some Kalamata, black olives, or capers for a salty, briny kick.
Balsamic vinegar: Sprinkle some balsamic vinegar in your salad bowl for a tangy taste.
Tomatoes: Add some vibrant color to your dish with juicy tomatoes. Grape tomatoes are a perfect addition but you can also go for sun-dried tomatoes.
Salad dressing: You can add any salad dressing for maximum flavor. Italian dressing, Keto Chimichurri, and Hot Bacon Dressing are all keto-friendly options you can use.
Fresh herbs: Add fresh herbs, such as thyme, oregano, basil, or mint for a refreshing flavor. Feel free to experiment and choose the herbs that resonate most with your palate.

Note: The recipe card doesn't include additional ingredients. Remember to keep your carb count in check with these optional ingredients.

Pesto sauce infused artichoke salad served on a plate along with a fork and a dinner knife.

Cooking tools required

To make this Artichoke Salad recipe, you will need these kitchen tools:

Boiling pot
Cast-iron grill pan
Cutting board
Knife
Grater
Measuring cups and spoons
Spoon
Mason jar

Tools substitute options

Cast-iron grill pan: If you don't have a cast-iron grill pan, use a regular skillet, an outdoor grill, or an oven broiler.
Grater: If you don't have a grater, you can use a knife but avoid the white pith.

Keto dish with pesto sauce served on a plate.

How to make Artichoke Salad: step-by-step guide

Cooking methods

Grilling

Preparation steps

Get all the ingredients.
Measure them in the right quantities.
Set up your cooking area.
Wash the artichokes and wipe them with a dry kitchen towel to remove any excess water.

Cooking instructions

For the pesto sauce

Add the basil leaves, pine nuts, Parmesan cheese, garlic, salt, and fresh ground pepper into a food processor.
Pulse at short intervals.
As you pulse, slowly pour the olive oil until the mixture reaches a paste-like consistency. Keep an eye on the texture and adjust the amount of olive oil to achieve the desired result.
Set the pesto sauce aside.

For artichokes

Snip off all the small leaves from the stems.
Cut the top of each artichoke and remove any sharp points from the remaining leaves.
Cut them in half.
Boil a pot of water and add a bay leaf, lemon juice, and salt to it.
Place the artichokes in the boiling water. Boil them for approximately 35-40 minutes or until they are tender.
Take them out of the hot water and set them aside.
Use a spoon to gently scrape along the top until it comes out easily.
Drizzle olive oil over the artichokes and season them with salt and freshly crushed pepper.
Preheat your cast-iron grill pan to medium-high heat and place the artichokes on it.
Cook them for a few minutes on each side until they develop grill marks.
Spread half a tablespoon of pesto sauce over each artichoke and sprinkle some grated Parmesan cheese.
Your delicious artichoke salad is now ready to serve.

Cooking artichokes, bay leaf, and salt in hot water.

Using spoon to remove the choke from artichoke.

Drizzling some olive oil over the artichokes.

Topping the pesto infused artichoke salad with parmesan cheese.

Chef's pro tip

To make sure your artichoke salad stays fresh and tasty, don't boil the artichokes for too long. Overcooking will make them mushy. To prevent this, check the artichokes at the 15-minute mark while boiling. Strive for the desired tenderness without going beyond that point.

What to serve with artichoke salad?

This keto salad complements any dish. Here are a few delightful options you can use:

Grilled protein: This salad complements Grilled Bruschetta Chicken, Broiled Salmon, and Keto Pepper Steak, creating a delicious food combination.
Refreshing beverage: Stay refreshed with a keto-friendly beverage like a refreshing herbal iced tea.

Dipping artichoke petal on pesto sauce spread over the artichoke.

How to make it healthier?

Use olives preserved in a no-sodium solution to reduce your sodium intake.
Choose locally sourced organic and fresh ingredients.
Increase fiber content by adding colorful and fresh veggies such as fresh arugula, bell pepper, green beans, or spinach.

Time-saving tips

Buy canned artichokes.
Buy pre-made pesto sauce from the store; make sure it's keto-friendly.
Use a garlic press.

What can I prepare ahead of time?

Prepare the keto pesto sauce and store it in an airtight container in the refrigerator.
Trim, clean, and submerge the artichokes in water to prevent browning.
Wash and chop any additional vegetables you plan to include, such as bell peppers or cherry tomatoes.
Peel and mince garlic in advance or make a large batch of garlic cubes for easy use.

Storage instructions

Place any leftovers in an airtight container to store the artichoke salad and refrigerate for up to 3 days.
The pesto sauce can be stored separately in an air-tight container in the fridge for up to a week.

Artichoke salad with pesto sauce served on a plate with cutleries.

Recipe wrap-up and conclusion

Our grilled Artichoke Salad has all the bright flavors of pesto and Parmesan cheese. It's simple to make, perfect for the keto diet, and a true delight!

So don't wait any longer. Whether you're hosting a dinner party or enjoying a cozy meal at home, this salad is guaranteed to be a showstopper. Remember to share a picture with us!

Frequently asked questions

Remove the tough outer leaves to get those artichokes ready for your salad. Give the top and the stem a good trim, and then split them right down the middle from top to stem before you boil them.

To keep the artichokes from drying out, be sure you're giving them a good coat of oil before they hit the grill, and keep a close eye on them while they're cooking.

If your artichokes are turning out tough, it's a sign that you need to boil them a bit longer. Make sure they're tender before you throw them on the grill.

To keep your pesto sauce from separating, slowly drizzle your oil into the food processor during pulsing. This'll help create a nice, stable emulsion.

If your pesto sauce is too thick, it's probably because you didn't add enough olive oil. Keep adding it gradually till you get the consistency you desire.

Spicing things up is the key here. Don't forget to season the water when you're boiling your artichokes, and be sure to add salt and pepper to taste in your pesto sauce. Grilling should give you a nice smoky flavor, but if you need extra touch, add more cheese or garlic to your pesto.

📖 Recipe

Artichoke Salad

Enjoy the tangy and flavorful combination of perfectly grilled artichoke hearts and a vibrant pesto sauce in this low-carb salad - serve as a side or a complete meal.

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Course: Salad, Side Dish

Cuisine: Italian

Keyword: artichoke salad, keto salad, low carb

Prep Time: 50

Cook Time: 15

Total Time: 1 6

Servings:

Calories: 358kcal