Hearty Romaine & Baked Artichoke Leaf Salad

The tender baked artichoke leaves are a perfect flavor addition to this heart of romaine salad.

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Prep Time: 10 Minutes
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Dietary Preferences



  • 2 Ocean Mist Farms romaine hearts
  • 10 ea. red & yellow cherry sized tomatoes, cut in half
  • 2 chilled easy baked Ocean Mist Farms artichokes - the very tender inside leaves
  • ½ cup parmesan cheese, grated
  • ¼ lemon juice
  • ¾ cup extra virgin olive oil
  • ½ tsp. sea salt
  • ½ tsp. freshly ground black pepper
watch video fork and knife How To Cook Artichokes


  1. To make vinaigrette for salad: In small bowl whisk together lemon juice, olive oil, salt and pepper. Set aside.
  2. In large salad bowl combine the romaine hearts, tomatoes, artichoke leaves, and Parmesan cheese. Toss with vinaigrette dressing to taste and serve. Save any leftover vinaigrette in refrigerator.
watch video chef hat icon How To Eat an Artichoke

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