Artichoke Hearts à La Grècque

Total Time
Prep 30 mins
Cook 0 mins

A recipe for mushroom lovers, a different salad to refresh your summer days. Posted for Zaar World Tours: GREECE, since this is a recipe in the Greek style.

Ingredients Nutrition


  1. Make the dressing by combining 2 Tablespoons of the olive oil with the vinegar, tomato purée, thyme(or basil), salt and pepper and whisking well.
  2. Blanch the onions in boiling water for 5 minutes and drain well.
  3. Heat 3 Tablespoons of olive oil, add the blanched onions and sugar and cook for several minutes.
  4. Add the mushrooms and toss over a high heat for 30 seconds- to one minute.
  5. Add the mushroom mixture to the dressing, then add the artichoke hearts and mix well.
  6. Cover and chill before serving.


Most Helpful

First of all, THANK YOU for posting the second set of measurements! While I can see it being confusing if someone changes the number of servings, since I didn't it was a great help! Secondly, I wasn't entirely sure where the garlic was supposed to come in, so I sauteed it with the onions, and used quartered artichoke hearts. The red of the dressing looked a little odd to us (that color should be on a hot pasta, not cold salad! lol), but it is VERY tasty! Thank you for posting, made for ZWT4.

CraftScout June 12, 2008

This made a nice salad and was served on a bed of mixed greens. I did add some fresh garlic and followed Rita's lead and used pearl onions. The artichokes were cut in half and the mushrooms were sliced. Made for *ZWT 4*

PaulaG June 08, 2008

A must make recipe!! Low cal`s and I made it lower fat by cutting the oil by 1/2. I used pearl onions, mushrooms quartered, ketchup in place of the puree wasn`t going to open a jar of tomatoes for the little amount I needed. I quartered the artichokes. Thanks for a great salad.

Rita~ January 10, 2007

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