The Salad That Feels Like a Restaurant Dish

Hey friends! If you’ve been looking for a salad that feels truly special like something you’d order at a trendy bistro with a glass of white wine this is it. This Crispy Fried Artichoke, Arugula & Pea Salad is all about texture and bright, zesty flavors.

Crispy Fried Artichoke, Arugula & Pea Salad (Lemon–Za’atar Vinaigrette)

We take humble canned artichoke hearts and fry them until they are golden, nutty, and irresistible. Paired with the peppery bite of arugula, the sweet pop of green peas, and a tangy Lemon-Za’atar Vinaigrette, it’s a dish that hits every single taste bud. It’s elegant enough for a dinner party but easy enough for a Tuesday night when you want to treat yourself.

Why It Works

The magic here is the contrast between the warm, crispy artichokes and the cool, crisp greens. The artichokes act almost like savory croutons, adding a richness that makes the salad feel substantial.

The dressing is the other star. Za’atar a Middle Eastern spice blend of thyme, sumac, and sesame seeds adds an earthy, citrusy depth to the simple lemon vinaigrette that takes it from “good” to “incredible”. Unlike heavier salads, this one is light, fresh, and perfect for spring or summer.

The Ingredient List

Artichoke Hearts: Canned quartered hearts work best. Drain them and pat them very dry so they crisp up properly.
Arugula: The peppery flavor cuts through the richness of the fried artichokes.
Green Peas: Fresh or frozen (thawed). They add sweetness and a pop of color.
Shallot: Minced for the dressing. It adds a mild onion sweetness.
Parmesan Cheese: Shaved or grated for a salty, umami finish.
Za’atar: The spice blend that makes the dressing sing. If you can’t find it, a mix of thyme and lemon zest is a decent sub.
Lemon: You’ll need plenty of fresh juice for that bright acidity.

Fry & Assemble

Step 1: Prep the Artichokes: Drain the artichoke hearts and squeeze them gently in paper towels to remove as much liquid as possible. This is crucial for crispiness!.

Step 2: Fry: Heat about 1/4 cup of olive oil (or ghee) in a skillet over medium-high heat. Add the artichokes in a single layer. Fry for 3-4 minutes per side until deeply golden brown and crispy. Remove and drain on a paper towel. Season immediately with salt.

Air Fryer Option: Toss with oil and air fry at 400°F for 12-15 minutes.

Step 3: Make the Vinaigrette: In a small jar, whisk together 1 minced shallot, 3 tablespoons lemon juice, 1/3 cup olive oil, 1 teaspoon za’atar, 1 teaspoon honey (optional), salt, and pepper.

Step 4: Assemble: In a large bowl, toss the arugula and peas with about half of the dressing.

Step 5: Top: Arrange the salad on a platter. Top with the warm crispy artichokes and shaved Parmesan. Drizzle with the remaining dressing.

Make It Your Own

Add Grain: Toss in cooked orzo or quinoa to make it a heartier meal.
Creamy Base: Spread a layer of labneh or Greek yogurt seasoned with za’atar on the plate before topping with the salad for a creamy element.
Nutty Crunch: Add pistachios or pine nuts for extra texture.
Protein Boost: Top with grilled shrimp or a poached egg for a bistro-style lunch.

A Texture Masterpiece

This Crispy Fried Artichoke, Arugula & Pea Salad is savory, zesty, and satisfyingly crunchy. It’s a restaurant-quality dish you can make right in your own kitchen. Enjoy!