Think of this dish as artichokes à la polita reinvented as a light but satisfying salad. Silky artichoke hearts, snappy baby zucchini and bright peas are blanched just long enough to keep their color, then tossed with lemony olive oil. Chunky roasted potatoes add heft and a little caramelized sweetness. Everything comes together in about 50 minutes, most of it hands‑off.
Serves 2
Active time: 10 minutes Total time: 50 minutes
Ingredients
- 4 small waxy potatoes, peeled and quartered
- 1 tsp coarse salt (for the potatoes)
- 4 artichoke hearts, halved (fresh, thawed frozen or high‑quality jarred)
- 150 g peas (fresh or frozen)
- 10 tiny, very fresh zucchini, left whole and well rinsed
- 50 ml freshly squeezed lemon juice (about 3 Tbsp)
- 120 ml extra‑virgin olive oil (½ cup)
- Fine sea salt and freshly ground black pepper, to taste
Method
- Roast the potatoes
Preheat the oven to 180 °C / 350 °F. Toss the potato quarters with the coarse salt and a light drizzle of olive oil. Spread them in a small baking dish and roast for about 40 minutes, turning once, until golden and tender when pierced with a knife. Set aside; they’ll stay warm while you prepare the rest. - Blanch the vegetables
While the potatoes bake, bring a medium saucepan of generously salted water to a rapid boil. Slip in the halved artichoke hearts, peas and whole baby zucchini. Cook 2–3 minutes, just until the vegetables brighten and begin to soften. Drain immediately, then plunge them into a bowl of ice water to lock in color and stop the cooking. Drain once more and pat dry on a clean towel. - Dress and combine
In a small bowl whisk the lemon juice with a pinch of salt and pepper, then slowly stream in the olive oil while whisking to form a light vinaigrette. Taste and adjust the seasoning. Place the blanched vegetables in a roomy salad bowl. Add the roasted potatoes. Season lightly with salt and pepper, pour over most of the lemon‑olive oil dressing and toss gently so the delicate artichokes don’t break apart. - Finish & serve
Transfer the salad to a serving platter, drizzle with the last splash of dressing, and grind over a little extra pepper. Serve warm or at room temperature, ideally with crusty bread to mop up the zesty juices.
Tips & Variations
- Make it ahead Roast the potatoes and blanch the vegetables up to 6 hours in advance. Keep everything covered in the refrigerator, then dress and warm gently before serving.
- Add protein Scatter in flaked poached salmon, grilled shrimp or crumbled feta for a more substantial meal.
- Herb accent A handful of chopped dill or flat‑leaf parsley pairs beautifully with the lemon and artichokes.
- No baby zucchini? Slice regular zucchini into thick coins and blanch for the same amount of time.
Fresh, lemony and comforting, this salad delivers a full spectrum of textures—from the creamy artichokes to the crisp‑tender zucchini and golden potato edges—all united by a bright, peppery dressing.