Real Recipes From Real Home Cooks ®

artichoke heart salad

★★★★★ 4
a recipe by
Linn Campbell
Lovelock, NV

This is a recipe I got from my mom. I could eat it day and night. My husband can't stand mayonnaise but to indulge me he tried it the first time I made it and loved it. Since then I've gotten his entire family hooked on it as well as a few of my friends.

Blue Ribbon Recipe

This artichoke heart salad is going to be great at your next cookout or if you need to bring a dish to a potluck. We tried it both warm and cold, and it is best served cold. The overall flavor of the salad is mild. What we tasted most was chicken flavor from the rice and the tartness of the artichokes. Super easy to prepare, your family will love this recipe.

— The Test Kitchen @kitchencrew
★★★★★ 4

Ingredients For artichoke heart salad

  • 2 jar
    marinated artichoke hearts, 12 oz each
  • 2 box
    chicken flavored Rice-a-Roni
  • 1 c
  • 1/4 tsp
    curry powder
  • 1 can
    sliced black olives, 3.8 oz can

How To Make artichoke heart salad

  • Cooking the rice in the skillet.
    Cook Rice-a-Roni as instructed on the boxes minus 1 cup of water and don't brown first. Let simmer as instructed.
  • Artichoke hearts and black olives in a bowl.
    While rice is cooking, drain artichoke hearts reserving the liquids for later use. Chop artichoke hearts and place in large bowl. Drain olives and place in the bowl with artichoke hearts.
  • Preparing the dressing for the salad.
    In a small mixing bowl, place reserved liquid from the artichoke hearts, 1/4 tsp curry powder, and 1 cup mayonnaise; mix well.
  • Adding the rice to the artichoke hearts and olives.
    Once the majority of the liquid is cooked from the rice, place it in the large bowl with the artichoke hearts and olives.
  • Adding the dressing to the bowl.
    While the rice mixture is still hot, pour in the mayonnaise mixture and mix thoroughly. This dish is good warm but is best served cold.

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