Easy Spicy Artichoke Salad

By Jamie Vespa

Spicy Artichoke Salad with olives, giardiniera mix, fresh parsley, and chili oil. This 5-ingredient salad can be enjoyed in a sandwich, over a toasted baguette with hummus, or simply by the spoonful.

Ingredients

• 1 (12-oz.) jar marinated artichoke hearts, drained and finely chopped
• 1 (16-oz.) jar giardiniera mix, drained and finely chopped
• 1/2 cup green olives, pitted and finely chopped ((I highly recommend Castelvetrano olives))
• 1/4 cup fresh parsley, finely chopped
• 2 Tbsp. chili oil ((or more to taste))
• Extra-virgin olive oil
• Salt and pepper to taste
• Salt and pepper to taste

Instructions

1. 1

   In a large mixing bowl, combine artichokes, giardiniera mix, olives, parsley, chili oil, and a drizzle of olive oil; toss to combine. Season to taste with salt and pepper. (If you prefer a spicier salad, add an extra drizzle of chili oil.)Let marinate (refrigerated or at room temperature) for 1 to 2 hours. Store leftovers covered in the refrigerator for up to 1 week.

2. 2

   See notes below for serving suggestions.