California Dreamin’: [Baked] Artichoke, Fennel and Blood Orange Salad

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This salad was inspired by my visit to the San Francisco farmer’s market by the pier (at least the way I remember it). The ingredients are all local to the wonderful state of California.


I’m offering up two versions. One where you just layer in the marinated artichokes and another where they are breaded and baked until crisp.


TIP: Use marinated artichokes here. The ones you find in the glass jars or in the deli section. Canned artichokes (in my opinion) are often tasteless, soggy and at best, only good for making artichoke dip. Jarred ones are more pricey but they rock and can be used for all sorts of things! Once the jar is opened, keep them in the fridge.


Okay, so now you’ve committed to buying a jar or these puppies…what to do? The possibilities are endless.

  1. Put them on pizza.
  2. Serve them on a charcuterie or antipasto platter.
  3. Ooey Gooey baked artichoke dip anyone?
  4. Gratin WOW! Line them into a baking dish, sprinkle with your favorite cheese and bake’em in the oven.
  5. Add them into risotto or pasta.
  6. Layer them into salad – see below.
  7. Just eat them, they are GUD.


Baked Artichoke, Fennel and Blood Orange Salad

  • 6-8 marinated artichokes, cut in halves or quarters
  • 1 cup canned chick peas, drained and rinsed
  • 1 fennel bulb, sliced into rings, exterior pieces removed and saved for another use and fronds saved
  • 3 blood oranges, segments removed, and juices saved
  • 1/2 cup parsley and/or celery leaves
  • 1/3 cup goat cheese, optional
  • 4 Tbsp grated toasted walnuts or pecans
  • 3-4 Tbsp good olive oil
  • Juice of 1/2 lemon
  • Salt and pepper

In a large bowl, add the reserved blood orange juice, S&P and olive oil and mix using a whisk until combined.

Add the peas, fennel, orange and parsley. Toss to coat and plate.

Sprinkle the salad with goat cheese and layer on the artichokes. Give everything a squeeze of lemon juice. Add spoonfuls of grated walnuts in the crevasses. Dust with a bit of salt, garnish with the reserved fennel fronds and serve.

If you want to go the extra mile and bake off your artichokes. It’s simple. Here’s how: Preheat your oven to 400°F. Dry off your artichokes on a piece of paper towel. Crack an egg white I nto a bowl and whisk until foamy. In a separate bowl, add 1 cup of great crumbs, 1 tsp garlic powder, 1 tsp oregano, 1/2 tsp salt and pepper and mix through. Dip the artichoke into the egg (let a bit run off) and then into the crumb mixture. Place the breaded artichokes onto a parchment lined tray and repeat until all the artichokes are done. Bake for 15-20 minutes until nicely browned. If you are using the marinated artichokes in oil, no need for additional oil in this process.

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