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Artichoke, Mushroom, Pepper & Spring Onion Antipasti Salad Recipe


2 (or 4 as a starter)


  • 4tbsp extra virgin olive oil
  • 4 spring onions or 1 onion, cut into 8 wedges
  • 250g chestnut mushrooms, halved
  • 1 red pepper, cut into 8 lengths
  • 1 x 390g can artichoke hearts in water (240g/8.oz drained weight), drained
  • 1 small head of soft lettuce, leaves separated, or a bag of mixed leaves
  • 25g Parmesan shavings, made with a vegetable peeler
  • salt and freshly ground black pepper

For the dressing

  • 1tbsp balsamic vinegar
  • 2tbsp extra virgin olive oil


Heat the oil in a frying pan or griddle pan and fry the spring onions, mushrooms and pepper (lay them skin side down on their backs) until just starting to brown, which will take about 5 minutes over a high-ish heat. Season them in the pan.

Meanwhile, halve the artichoke hearts lengthways and season with salt and pepper. Remove the onions, mushrooms and pepper as soon as they are browned and set aside on a warm plate. Add the artichoke hearts to the pan, cut side down, and fry them until lightly browned. Keep the pan and cooking juices for the dressing.

Transfer the fried artichokes to the warm plate. Now arrange the salad leaves on a wooden board or large plate and put the warm vegetables next to them (not on top or they will wilt).

For the dressing, pour the balsamic vinegar and the oil into the pan with the juices and heat for 2 minutes over a high heat to reduce the vinegar. Season to taste, then pour over the salad just before you serve with the Parmesan shavings over the top.

Recipe courtesy of The Reverse Your Diabetes Cookbook by Katie & Giancarlo Caldesi with Jenny Phillips. Published by Kyle Books. Photography: Maja Smend


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