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Spring Roasted Artichoke Salad


If you’ve been reading Family Table over the years, you become privy to each recipe developer’s affinities. If you don’t know by now that I am obsessed with artichokes, well, enjoy this new tidbit. I recently read an article espousing eight health benefits of artichokes and I figured that a wholesome addition to the Shavuos menu would be welcome.

Serves 4

  • 2 cups frozen artichoke bottoms
  • 1 Tbsp olive oil
  • 4 cups spinach leaves
  • ¼ cup candied walnuts (or non-candied)
  • ½ cup grated feta cheese (or crumbled feta)


  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 Tbsp silan
  • 2 Tbsp pomegranate molasses (not juice)
  • 2 cubes frozen garlic
  • ½ tsp salt

1. Preheat oven to 450°F (230°C).

2. Place artichokes on a baking sheet and drizzle with oil. Bake for 15 minutes oruntil slightly charred.

3. Allow to cool and cut into cubes.

4. To make the dressing: In a small bowl, whisk dressing ingredients until
thoroughly combined.

NOTE: A bag of frozen artichokes is about two artichokes more than two cups.

 (Originally featured in FamilyTable, Issue 644)

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