Greek Orzo Salad: The Unexpected Comfort of Tinned Artichokes and Feta

Why I Keep Tinning Artichokes for Salad

I never used to think having a jar of canned artichokes was a big deal. Until I started making this salad. Something about that soft, almost buttery texture they bring, combined with the sharp tang of feta and the brightness of fresh lemon juice—recipes I’d never thought of as summer staples suddenly feel like Monday’s sanity. I think of this salad as a weird little reminder that good ingredients don’t always come from the fancy aisle. Sometimes, they’re just in a bright green can, waiting. This dish is new for me, but it’s also kind of old—like rediscovering an old joke that still cracks you up. And honestly, it feels perfect for right now, when I need something quick but a little unexpected. Because sometimes, the most comforting bites are the ones that catch you off guard.

Canned Artichoke Salad with Feta and Lemon

This dish combines tender canned artichoke hearts with crumbled feta cheese and fresh lemon juice to create a vibrant salad. The ingredients are gently mixed and briefly marinated to enhance flavor, resulting in a soft, creamy texture with bright, tangy notes.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mediterranean

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 can (15 oz) canned artichoke hearts drained and rinsed
• 1/2 cup feta cheese crumbled
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• to taste salt and pepper

Equipment

• Mixing bowl
• Knife
• Cutting board
• Measuring spoons
• Large spoon

Method

 

1. Drain and rinse the canned artichoke hearts thoroughly using a colander, then chop them into bite-sized pieces on a cutting board.
   1 can (15 oz) canned artichoke hearts
2. Place the chopped artichokes into a large mixing bowl. Add crumbled feta cheese over the top.
   1 can (15 oz) canned artichoke hearts
3. In a small bowl or measurement cup, combine fresh lemon juice, olive oil, and minced garlic. Whisk together until well blended.
   1 can (15 oz) canned artichoke hearts
4. Pour the dressing over the artichoke and feta mixture. Toss gently with a large spoon until all ingredients are evenly coated.
   1 can (15 oz) canned artichoke hearts
5. Season the salad with salt and pepper to taste. Cover and let marinate in the refrigerator for at least 10 minutes to allow flavors to meld.
   1 can (15 oz) canned artichoke hearts
6. Remove from the refrigerator and serve the salad chilled, with a drizzle of extra olive oil if desired, on a plate or bowl.

Notes

For additional flavor, add chopped fresh herbs like parsley or basil before serving.

Maybe I’ll throw a handful of capers next time. Or skip the herbs altogether. No plan, just a bowl of stuff that tastes like I meant it.