Zesty Artichoke Pasta Salad with Goat Cheese

· · · ·
Zesty Artichoke Pasta Salad with Goat Cheese

Growing up in California, I’ve always been a huge fan of artichokes – I love them steamed, grilled, and stuffed. I love them canned and jarred in herbaceous olive oil. And I love them in salads. Typically I use canned or marinated artichoke hearts in my salad recipes, but I had some small artichokes on hand. So I decided to use them in a zesty artichoke pasta salad with goat cheese, arugula, olives, roasted red peppers and crunchy pistachios that I drizzled with a lemony cumin dressing. And it was delicious!

Jump to Recipe
Fresh California Artichokes in a Bowl

What is the best way to cook artichokes?

Arguably, the easiest way to prepare artichokes is in an instant pot. Growing up, we ate artichokes often and my mom always cooked them in her pressure cooker, so I’ve followed suit. Artichokes cook very quickly in an instant pot, about 9-11 minutes on high pressure, depending on the size. They can also be steamed in a pot on the stove for about 30-45 minutes, also depending on the size. An artichoke is done when the outer leaves can be easily peeled and the stem end can be easily pierced with a knife.

How to prepare artichokes for this zesty pasta salad:

If you’ve never cooked an artichoke before it may seem a bit daunting. They are, after all, a prickly thistle that needs to be tamed into submission. Here’s how to prep fresh artichokes to go in this pasta salad (or any other salad). When shopping for artichokes, choose small ones, no larger than a baseball.

Fresh California Artichokes

Step 1

Use a serrated knife to remove the spiky crown and stem of the artichoke.

Fresh California Artichokes in an instant pot

Step 2

Put artichokes on the rack of an instant pot. Squeeze lemon juice over them (to prevent browning), and pour 1 cup of water into the bottom of the pot. Seal pot, and set to high pressure for 9 minutes.

Fresh California Artichokes with outer leaves peeled

Step 3

When the artichokes are cool enough to handle, peel off all outer leaves, until you get to the tender center leaves. It may be necessary to trim off the tops of the leaves a bit more to remove any tough portions. Reserve the outer leaves for a snack (I like to dip them in melted butter or plain mayo).

Fresh California Artichokes cut in half to remove choke

Step 4

Cut artichokes in half, and using a paring knife, carefully cut out the fuzzy center choke.

Fresh California Artichokes that have been chopped

Step 5

Cut artichokes into quarters. They are now ready to be added to the pasta salad.

This artichoke pasta salad leans towards Mediterranean flavors with a bright lemony dressing accentuated by a bit of toasty cumin. Spicy arugula, mild goat cheese, salty olives, sweet roasted red peppers and crunchy roasted pistachios all make this summer side dish sing.

Zesty Artichoke Pasta Salad with Goat Cheese
Zesty Artichoke Pasta Salad with Goat Cheese

With summer grilling season upon us, this zesty artichoke pasta salad with goat cheese and arugula is a fun twist on a classic side dish and is the perfect thing to tote along to a concert in a park, a friends potluck BBQ or to just eat on its own as a hearty meatless main. If you are looking for even more artichoke inspiration, here are 20+ Recipes That Will Teach You How to Cook Artichokes Like a Pro.

Here’s what you can make to round out the meal:

If you make this recipe be sure to drop a comment and star rating below, and tag me on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!

Zesty Artichoke Pasta Salad with Goat Cheese

Zesty Artichoke Pasta Salad with Goat Cheese

Alison Needham
Summer grilling season upon is us and this zesty artichoke pasta salad is a fun twist on a classic side dish! It's a perfect thing to tote along to a concert in a park, a potluck with friends, or to just eat on its own as a hearty meatless main. With goat cheese, arugula, olives, roasted red peppers and crunchy pistachios, and drizzled with a lemony cumin dressing, this pasta salad is loaded with flavor and texture.
5 from 1 vote
Prep Time 20 mins
Cook Time 9 mins
Total Time 30 mins
Servings 8 people
Calories 382 kcal

Equipment

  • Instant Pot

Ingredients
  

For the Dressing

Instructions
 

For the Artichokes

  • Use a serrated knife to remove the spiky crown and stem of the artichoke. Put artichokes on the rack of an instant pot. Squeeze lemon juice over them (to prevent browning), and pour 1 cup of water into the bottom of the pot. Seal pot, close valve, and set to high pressure for 9 minutes. Do a quick release of the steam.
  • When the artichokes are cool enough to handle, peel off all outer leaves, until you get to the tender center leaves. It may be necessary to trim off the tops of the leaves a bit more to remove any tough portions. Reserve the outer leaves for a snack (I like to dip them in melted butter or plain mayo). Cut artichokes in half, and using a paring knife, carefully cut out the fuzzy center choke. Cut artichokes into quarters. They are now ready to be added to the pasta salad.

For the Pasta Salad

  • Bring a large pot of salted water to boil and cook pasta according to package directions. While the pasta is cooking, prep the dressing.
  • Put the lemon juice, olive oil, shallot, honey, and cumin in a jar, seal the lid and shake vigorously to combine. Add salt and pepper to taste. Set aside.
  • When pasta is cooked, drain and add to a large salad bowl. Toss with half of the dressing and let cool at room temp for about 10 minutes. Add the arugula, red peppers, goat cheese, olives, and pistachios and toss to combine. Top with reserved artichokes and drizzle over the remaining dressing. Toss thoroughly to coat evenly. Taste again for seasoning and add salt and pepper as needed. Serve at room temperature or cold. Keeps well in the refrigerator for a couple of days.

Notes

If you don’t have or don’t wish to use an instant pot, artichokes can be steamed in a basket over simmering water for 35-45 minutes or until the outer leaves are tender and can be easily peeled and the stem end of the artichoke can be easily pierced with a knife.
Don’t have time to cook artichokes from scratch? No problem, simply sub them for a 14 oz. can of quartered artichoke hearts (drained).

Nutrition

Serving: 1portionCalories: 382kcalCarbohydrates: 34gProtein: 12gFat: 15gSaturated Fat: 4gCholesterol: 7mgSodium: 936mgPotassium: 479mgFiber: 7gSugar: 7gVitamin A: 730IUVitamin C: 21mgCalcium: 87mgIron: 3mg
Keyword Artichoke Pasta Salad
Tried this recipe?Let us know how it was!

Similar Posts

2 Comments

  1. Kerry Fickett says:

    5 stars
    This was so good and easy- I used marinated artichokes in a jar for ease of preparation and really enjoyed it- I’m planning to make it again next week- I can imagine it would be a hit at a luncheon too-

    1. So happy to hear you loved it – and it’s absolutely perfect to use jarred artichokes. I do it often as well! Thanks, Kerry!

Leave a Reply

Your email address will not be published.

Recipe Rating