Warm Potato Salad with Artichoke

A Culinary Delicacy

Warm Potato Salad with Artichoke myfavouritepastime.com_8449

Happy Thanksgiving to all my dear friends in the US. I guess you are all busy: either roasting a turkey or cooking an elaborate meal, with an elaborate table setting or visiting with family and friends or travelling to family and friends. Wherever you are, whatever you are doing, my thoughts are with you. I wish you a fabulous weekend (I hope all, if not most of you have a long weekend, ahead). To those of you who’ve had some mishap with the unpleasant weather or icy roads, or cancelled flights, I hope, at the end of the day, you are safe and sound. That’s what really matters.

Warm Potato Salad with Artichoke myfavouritepastime.com_0650We celebrated Thanksgiving in Canada 7 weeks ago, so everything settled back to normal (there’s no trace of turkey) and we are back to eating regular foods like, salads. I got this salad recipe from the Readers Digest “Great Potato Cookbook” The previous night we’d had some delicious roast potatoes and as usual, there were left overs. I wanted to eat my left overs in a special way so I decided to make this salad, with artichokes. Artichokes, as you may well know, are described as a culinary delicacy. Besides being a culinary delicacy, they are also a rich source of potassium, calcium, magnesium, iron, vitamin C and dietary fibre. Aside from the artichokes, I also added some red capsicum (bell pepper), onions and my favourite green salad, baby arugula (rocket, rucola) and drizzled over some warm white-wine-balsamic-vinegar-dressing. It was what I would call delectable. I hope you enjoy it too. Happy Thanksgiving.

  • Ingredients 
  • 750g (1½Ib) small new potatoes, scrubbed and unpeeled
  • 400g (14oz) can or jar artichoke hearts drained and rinsed
  • 3 tablespoons olive oil
  • 6 slices lean bacon chopped into strips (I used Canadian pea meal bacon)
  • 1 red onion, moon sliced
  • 1 red or yellow capsicum, julienned
  • 1-2 cups fully packed baby arugula (rocket, rucola)
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons dry white wine
  • Salt and freshly ground pepper to taste
  • 2 tablespoons pine nuts, toasted (you can use other nuts)

Warm Potato Salad with Artichoke myfavouritepastime.com_8432Please always remember to assemble all ingredients before you start. Cook the potatoes in a saucepan of boiling salted water for 15-20 minutes, or until just tender. Drain well, then cut into halves or into quarters if they are large. Keep warm.

Warm Potato Salad with Artichoke myfavouritepastime.com_8437Cut the artichoke hearts into half lengthwise and pat dry with paper towel. Heat one tablespoon of the olive oil in a non-stick frying pan over medium-high heat. Place the artichoke hearts in the pan in a single layer, cut side down, and cook for 2-3 minutes or until golden brown underneath. Turn them over and cook for a further minute or so to brown the other side. Transfer the artichokes to a bowl. Keep warm.

Warm Potato Salad with Artichoke myfavouritepastime.com_8438Heat the remaining olive oil in the frying pan. Sauté the bacon for 2-3 minutes over medium high heat, (please note, I wanted a lean salad so reduced the oil)

Warm Potato Salad with Artichoke myfavouritepastime.com_8441then add the onions

Warm Potato Salad with Artichoke myfavouritepastime.com_8443 and capsicums and cook for a further 1-2 minutes. Using a slotted spoon, transfer the bacon, onion and capsicum to a plate and keep warm.

Warm Potato Salad with Artichoke myfavouritepastime.com_8447Return the pan to the heat and add the vinegar and wine. Tilt the pan to swirl and mix the vinegar and wine with the cooking juices. Season dressing with salt and pepper to taste.

Warm Potato Salad with Artichoke myfavouritepastime.com_8452To assemble salad: place warm potatoes and artichokes on a bed of arugula and top with bacon, onion and capsicum. Scatter some arugula on top. Pour warm dressing over the salad and toss gently until well combined. Sprinkle with toasted pine nuts and serve

Warm Potato Salad with Artichoke myfavouritepastime.com_0663We thoroughly enjoyed the salad. I hope you do too!

Warm Potato Salad with Artichoke

Original Recipe from Readers Digest

Preparation Time: 15 minutes; Cooking Time: 15-20 minutes Serves: 4-6

Ingredients 

  • 750g (1½Ib) small new potatoes, scrubbed and unpeeled
  • 400g (14oz) can or jar artichoke hearts drained and rinsed
  • 3 tablespoons olive oil
  • 6 slices lean bacon chopped into strips (I used Canadian pea meal bacon)
  • 1 red onion, moon sliced
  • 1 red or yellow capsicum, julienned
  • 1-2 cups fully packed baby arugula (rocket, rucola)
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons dry white wine
  • Salt and freshly ground pepper to taste
  • 2 tablespoons pine nuts, toasted (you can use other nuts)

Method

  1. Cook the potatoes in a saucepan of boiling salted water for 15-20 minutes, or until just tender. Drain well, then cut into halves or into quarters if they are large. Keep warm.
  2. Cut the artichoke hearts into half lengthwise and pat dry with paper towel. Heat one tablespoon of the olive oil in a non-stick frying pan over medium-high heat. Place the artichoke hearts in the pan in a single layer, cut side down, and cook for 2-3 minutes or until golden brown underneath. Turn them over and cook for a further minute or so to brown the other side. Transfer the artichokes to a bowl. Keep warm.
  3. Heat the remaining olive oil in the frying pan. Sauté the bacon for 2-3 minutes over medium high heat, then add the onions and capsicums and cook for a further 1-2 minutes. Using a slotted, transfer the bacon, onion and capsicum to a plate and keep warm.
  4. Return the pan to the heat and add the vinegar and wine. Tilt the pan to swirl and mix the vinegar and wine with the cooking juices. Season dressing with salt and pepper to taste.
  5. To assemble salad: place warm potatoes and artichokes on a bed of arugula and top with bacon, onion and capsicum. Scatter some arugula on top. Pour warm dressing over the salad and toss gently until well combined. Sprinkle with toasted pine nuts and serve.

Points to Note:

  1. The salad is perfect for lamb or chicken, or as a starter before a light main course.
  2. Please note that I made only one third of the salad specified here and I used left over roast potatoes from the previous night.

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

57 thoughts

  1. Pingback: Balsamic Vinegar Dressing | My Favourite Pastime

  2. Oh, my! How did I miss this one? All of my favorite things. I never thought to sauté artichokes, but that probably gives them a roasty-toasty flavor. A few ceci beans might be nice, too. It’s getting close to lunchtime – it’s beef/barley/onion/mushroom/carrot soup and fresh whole wheat rolls for us today. Thermometer on the deck says 80°, so I can’t whine about the cold! Clear skies, great view of the mountains – what’s not to like. It’s a great day!

    Reply

    1. Hi Dorrie Anne
      Omg are you serious about the temperatures? You must live in a very lovely place. Our thermometers are hitting 32F today but that’s one of the warmest days we’ve had this week!
      I always love your food. Please swish some fresh whole wheat rolls my way. It sure is a great day for sure. Enjoy the rest of the week!
      Liz

      Reply

  3. Thanks for the well wishes. It has been busy, but I admit, not elaborate in cooking here. I ordered a Thanksgiving dinner and it was quite delish, but your salad looks great! I hope you have a wonderful week.

    Reply

    1. I think what matters most is not how elaborate the food was but that you enjoyed the dinner and you were grateful for something in your life, and shared great moments with friends and relatives. I had a great week, thank you. Best wishes to you!
      Liz

      Reply

    1. Hi,
      Ha ha I have just eaten another muffin…we all tend to have a sweet tooth, LOL. I wish you a happy holiday season. Best wishes!
      Liz

      Reply

        1. Omg thanks so much for making sans potatoes. You’ve made my gloomy night bright. I love salmon fillet. It must have tasted very nice. I can see you licking that plate clean, LOL. Have a wonderful week!
          Liz

  6. This looks like a fantastic salad. Well, anything with artichoke hearts is bound to be fantastic. Lve that you’ve included warm potatoes, too. Warm salads are something of a surprise on the table and always welcome. Hope you’re having a wonderful weekend, Liz.

    Reply

    1. Hi John,
      Nice to see you, as always. The weekend was awesome but busy. We had a great time. Hope you had a wonderful Thanksgiving. Bear hugs to Max!
      Liz

      Reply

  9. Hi Liz! I always wonder what to make with artichoke, for some reason I dont know many recipes that uses it! 😆 this looks so fresh and tasty, thanks for sharing, have a lovely weekend 🙂

    Reply

  10. This salad looks like it would pack quite a punch! I especially love those charred artichoke hearts. Definitely would stand its own on any Thanksgiving table… Happy Thanksgiving to you too, Liz 🙂

    Reply

    1. Hi Irina,
      Thank you. The salad was delicious, whilst it lasted. I hope you had a great Thanksgiving. I wish you a wonderful week!
      Liz

      Reply

  12. Liz –
    I really, REALLY love the flavors and ingredients in this salad. I love arugula, artichokes – and any sauteéd vegetable. After reading through the recipe, I will definitely make this. I will plan for a meal next week. The potatoes and artichokes are such a lovely combination! 🙂 For a change of pace, you could even substitute kalamata or black beldi olives and a bit of oil for the bacon and use white balsamic vinegar. This is a versatile recipe! 🙂 Thank you for sharing. Bookmarked – check. I can’t believe your Thanksgiving was almost two months ago! I am so intrigued by Canadian Thanksgiving – I will have to go and re-read a post I saw on your blog a while back. Have a great day!
    Warmly –
    Shanna

    Reply

    1. Thanks so much Shanna. I love the flavours and ingredients too. I shall try substitute Kalamata and the white balsamic. I love versatile recipes. One can always swish them around to suit the moods and palate. I look forward to seeing your version. Oh yes thanksgiving was weeks away. Have a wonderful week!
      Liz

      Reply

        1. Thanks, Shanna for the many kind words you always give. You certainly motivate me to continue blogging and do away with those nagging doubts, that sometimes overwhelm me. I wish you a super week!
          Liz

    1. Ha ha, that’s so hilarious. I think it was one of those days when I made a mistake of having afternoon tea…sigh. I love potatoes…thanks, Lignum, your comments are always so refreshing. Have a wonderful weekend.
      Liz

      Reply

  17. This looks fabulous! I LOVE artichokes. A salad with roasted potatoes and artichokes is simply brilliant, I must try this soon! After today I shouldn’t eat much at all though. I am missing my gym workouts right now. Looking forward to Monday and getting back into a routine!

    Reply

      1. Thanksgiving was fine. Not the culinary delight I would fix but I survived! My mother in law purchased most of the food from the grocery store so only a couple items were homemade. The drive with the kids got loud at times as always! Then we got home to a sick dog, spent this morning at the vet to find out she has Addison’s disease. Getting treatment at hospital now and coming home tomorrow or Wednesday. The gym will have to wait, I’m very upset! Hopefully I can squeeze it in tomorrow between meetings and school stuff! Enjoy your week!

        Reply

        1. Hi Mama D,
          I’m glad to hear Thanksgiving was fine, all the same. A drive with kids always gets loud, at times, even when they are older. I am sorry to hear the dog got sick. I hope the disease can be cured. I wish her a speedy recovery. I can understand that you’re upset. I would be too. I hope things get better for you as the week progresses. Best wishes and thanks for leaving me messages despite the unfortunate circumstances. Hugs to the boys!
          Liz

  18. There’s nothing nicer than roast potatoes, regardless of which roast they’ve been included with. As leftovers their flavour is so good. Love the pairing of the artichoke hearts within your salad. They’re terribly expensive here so I don’t buy them as a large jar (no small jars available) takes me forever to get through. Absolutely adore them fresh as well.

    Reply

    1. Hi Johnny,
      I totally agree with you. We have fresh and canned artichokes here, and the jars come in all sizes. Wish you a wonderful week!
      Liz

      Reply

  23. You are so creative Liz! Well done. It’s fun to learn new ways to have old favorites isn’t it? The standard cold potato salad of summer, then a version like this in the cooler months. I have to admit that I’m not a great fan of artichokes, what would you suggest I use for a substitute? Your blending of colours and textures in your recipes is what entices the reader to try these I think and the health benefits of the ingredients just make it that much more appealing. Thanks Liz. Hope your day is going well? I’m off to visit some family for the day. Cheers!

    Reply

    1. Hi Sandy,
      Thank you for always being here for me and for the kind comments you always make.
      How can you not be a fan of “the great culinary delicacy’? LOL. I think many people are not great fans of artichoke. You can substitute with other vegetables like zucchini but preferably roasted or grilled. That would taste nice too. The day started well, but now it’s so cold brrrr….I am still trying to clear 2013 posts but the week has been too busy. I believe I shall clear them but there will be a barrage of posts. Thanks Sandy enjoy the visit. Best wishes
      Liz

      Reply

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