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6 servings


1 bag (14 ounces) of artichoke hearts (fresh or frozen)

½ cup of fresh orange juice

1 bunch of lettuce and spinach or Rocca

Zest of one orange

Zest of one lemon


1 teaspoon of mustard

10 tablespoons of extra virgin olive oil

Juice of ½ a lemon

Juice of ½ an orange

Salt and white pepper to taste

For decoration

Walnuts and dried lemon or orange slices

Feta or Bulgarian cheese

  1. Cut the artichoke hearts into quarters (4 pieces each).
  2. In a saucepan, bring the orange juice, salt, and white pepper to a boil.
  3. Boil the artichoke quarters for 10 to 12 minutes, stirring occasionally. Drain the artichokes after boiling. 
  4. In a small dish, prepare the dressing: whisk together the mustard, olive oil, lemon juice and orange juice. Add salt and pepper to taste. 
  5. In a large serving bowl, mix together the leafy greens, and then top with the drained and cooked artichokes. Sprinkle with the zest of orange and lemon. 
  6. Drizzle some of the mustard dressing over the salad, and serve the rest on the side.
  7. To decorate, add walnuts and dried lemon or orange slices, and/or cheese. 

Recipe and photo courtesy Al Wadi Al Akhdar


Calories: 150
Total Fat: 12g
Saturated Fat: 1.5g
Sodium: 65mg
Total Carbohydrate: 9g
Sugars: 2g
Fiber: 4g
Protein: 2g

Yield: 6 servings

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