Artichoke and Lentil Salad with Fresh Thyme Artichoke and Lentil Salad with Fresh Thyme

Food styling by Michael Elliott | Prop styling by Jennifer Evans Image by: Maya Visnyei

Commonly used in warm braises, artichokes are just as delicious served cold. We've added them to a light but filling lentil salad for a fresh way to enjoy the vegetable during the summer months. This mildly flavoured dish is the perfect introduction to the artichoke for first-timers.

  • Prep time 25 minutes
  • Total time 25 minutes



Cut artichokes lengthwise into 1/2-inch thick slices. Set aside.

In large bowl, whisk together oil, egg yolk, lemon juice, mustard and salt. Add artichokes, arugula, lentils and thyme; gently toss to coat.

Tip from The Test Kitchen: How to trim an artichoke
Trim the top third, and peel off the thick outer leaves (called bracts). Using a vegetable peeler, remove the outer layer of the base and the stem. Halve the artichoke lengthwise, and rub the cut sides with lemon juice to prevent browning. Let stand in a bowl of ice water with a squeeze of lemon juice while trimming any additional artichokes.

Makes 4 to 6 servings.

Nutritional facts per each of 6 servings: about

  • Fibre 9 g
  • Sodium 370 mg
  • Sugars 2 g
  • Protein 6 g
  • Calories 154.0
  • Total fat 8 g
  • Potassium 387 mg
  • Cholesterol 32 mg
  • Saturated fat 1 g
  • Total carbohydrate 16 g


  • Iron 14.0
  • Folate 65.0
  • Calcium 4.0
  • Vitamin A 4.0
  • Vitamin C 15.0
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Lunch & Dinner

Artichoke and Lentil Salad with Fresh Thyme