Artichoke and Tomato Salad

posted on: Jul 6, 2026

By: Habeeb Salloum/Arab America Contributing Writer

In about the 14^th century, artichokes became somewhat well-known, especially in Italy where they became popular for making soups. Today, in Europe, almost all the languages derive their name for artichokes from the Arabic al-khurshūf, attesting to the Arab origin of this toothsome garden vegetable. 

            The Spaniards brought the artichoke plant to the Americas.  In the U.S.A., more than in any other region of the country, they thrived in California where. Castroville in that state claims to be the artichoke capital of the world.

2 cans artichoke hearts (14 oz. each), drained and quartered

2 large firm ripe tomatoes, cut into 1/2-inch cubes

2 small cans anchovies (1.75 oz. each), cut into small pieces and the oil reserved

2 tablespoons finely chopped fresh coriander leaves or parsley

2 tablespoons olive oil

2 tablespoons lemon juice

1/4 teaspoon pepper

1/4 cup green olives, pitted and sliced in half

            In a salad bowl, place the artichoke hearts and tomatoes and gently mix, then set aside.

            With the exception of the olives, mix the remaining ingredients, including the reserved anchovy oil, then pour over the artichokes and tomatoes and toss.

            Decorate with the olives and serve.

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