Marinated Artichoke and Potato Salad

The marinated artichoke featured in this recipes is neither a fruit or vegetable. It's a thistle, a member of the sunflower family, and the artichoke itself is a flower bud or immature flower head. Artichokes are good sources of potassium. 

Serves: 8


  • 2 pounds small red potatoes, quartered
  • 2 cups green beans, cut into 1/2- inch pieces (about 1/2 pound)
  • 1 6-ounce bottle marinated artichoke hearts
  • 2 tablespoons chopped, pitted Kalamata olives
  • 2 tablespoons white wine vinegar
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper 


  1. Place potatoes in a large saucepan and cover with water. Bring to a boil and cook 20 minutes or until very tender. Add beans and cook 2 minutes or until beans are crisp-tender. Drain potato and bean mixture.
  2. Drain artichokes in a colander over a bowl, reserving 2 tablespoons of marinade.
  3. Chop artichokes. Add artichokes and olives to potato-bean mixture.
  4. Combine reserved 2 tablespoons of artichoke marinade with vinegar, parsley, salt, and pepper. Drizzle dressing over salad, tossing to coat. Cover and chill. 

Per Serving (approximate)

Calories 126
Total Fat 3.8 g

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