Skip Nav

Artichoke and Pea Shoot Salad

Artichoke and Pea Shoot Salad

From chef John DeLucie, proprietor of The Crown Group


If you cannot find pea greens or pea shoots, substitute with another salad green.

Artichoke and Pea Shoot Salad


  1. 3 pounds baby artichokes
    3 tablespoons olive oil, divided
    1 large bundle of pea greens
    1 large bundle of pea shoots
    2 ounces parmesan cheese, shredded with a vegetable peeler
    1 cup walnuts, toasted
    1 teaspoon lemon juice
    Salt and pepper, to taste


  1. Prepare the artichokes by rinsing, trimming, and quartering them. In a 12-by-18-inch roasting pan, toss artichokes with 2 tablespoons oil, a pinch of salt, and a pinch of pepper until artichokes are lightly coated in oil. Bake in a 450°F oven, stirring occasionally, until artichokes are browned and crisp at the edges and tender when pierced, about 15 minutes.
  2. Spoon artichokes into a bowl, and add lemon juice, remaining 1 tablespoon oil, pea greens, and pea shoots; mix thoroughly. Salt and pepper to taste. Divide salad among plates. Garnish with parmesan cheese and walnuts. Serve warm.
Latest Recipes, Menus, Food & Wine