Artichoke Salad with Pea Pods & Mushrooms

This artichoke salad with pea pods, mushrooms and toasted almonds in a creamy dill dressing is a great alternative to another lettuce salad.

Artichoke Salad

Salads are wonderful.  And happily, (done right) they’re also healthy.  Pretty much as good as the proverbial “apple-a-day” in my mind. 

Yes, give me a good green salad like this  Spicy Italian Salad or Poached Pear Salad with Goat Cheese any day! 

But vegetable salads can be just as amazing.  And sometimes lettuce just needs a break! So today I decided to revisit an Artichoke Salad that was a staple of my youth! 

Artichoke Salad

Where is this Artichoke Salad from?

This Artichoke Salad with Pea Pods & Mushrooms is based on a recipe from one of Milwaukee’s old fine dining establishments, the Grenadier Restaurant

I still remember the first time I went there, decades ago.  Elegant and polished, they required that all men wear ties and suit coat–and had a some or each available for anyone delinquent. 

A friend of my father’s was singing in a Carmina Burana production and had arranged for a group of friends to attend the show and dinner.  Since my mother had a conflict, teenaged me got to go in her place.  I felt sooo special—even before I tasted the amazing food.

Following many return visits, this recipe became a welcome addition to the family brunch and dinner repertoire!

Artichoke Salad with Pork Chop

Why You’ll Love This!

Tasty.  With a light creamy dill dressing and savory artichokes, complimented by crunchy pea pods and sliced almonds, this salad is a taste delight!

Unique.  Variety is the spice of life.  And if you’re bringing this to an event, I can almost guarantee it won’t be a duplicate!

Practical.  While practicality and fine dining are not always synonymous, they are in this salad.  First, it’s very easy to make.  And second, unlike lettuce salads, it will keep for a couple days even after it’s dressed. 

some ingredients

What You’ll Need

Ingredient Notes

  • Artichoke hearts.  These provide the base for the salad.  I use jarred marinated artichokes which I drain and rinse first.  You can use an approximately 16 ounce jar or half of a large 33 ounce jar.  Non-marinated artichokes can be used as well. 
  • Mushrooms.  These add flavor and variety to the dressing.  I have used white button or crimini in this.
  • Snow Pea Pods.  These add flavor and crunch to the salad.
  • Sliced Almonds.  These add flavor and crunch to the salad.
  • Half & Half. This provides the creamy base for the dressing.  You can use a vegan substitute if you prefer.
  • Red wine vinegar.  This offsets the creaminess with tart flavor.  You can substitute white wine vinegar or plain vinegar.  I don’t recommend apple cider or balsamic because the sweet notes don’t work as well. 
  • Olive oil.  This adds flavor and richness to the dressing.
  • Dijon Mustard, Dill, Garlic.  These add flavor to the dressing.
  • Salt, pepper.  These serve as flavor enhancers.

Special Tools

  • No special tools required!

Step by Step Directions

Combine the dressing ingredients and whisk or shake to blend. 

combine dressing ingredients

Rinse and drain the artichoke hearts.  Remove any tough outer leaves and cut into quarters as needed.

prep artichoke hearts

Remove the stings from the snow peas (see Tips and FAQs below if you’ve never done this) and slice the mushrooms.

string pea pods

Combine the artichoke hearts, pea pods and mushrooms, then toss with some of the dressing (I usually use about 1/3 to ½ of the dressing and save the rest).  Sprinkle with the sliced almonds. 

combine salad ingredients

How to Serve

This is a lovely side salad, that works with any elegant or a casual entrée.  Just spoon and serve!

And if we are short on our five-a-day servings of fruits and vegetables, I’ll sometimes serve this on top of lettuce to up our count.  The dressing recipe makes an abundant amount, so there is plenty to use for lettuce as well. 

Serving over lettuce is also a great way to stretch the leftovers or add variety at a later meal.

served on lettuce

Variations and Special Diets

For a vegan or non-dairy salad, go with a plant-based light cream.

And if I’ve got you in the mood for vegetable salads, don’t stop here!  Check out my Broccoli Bacon Salad or my Kale and Brussels Sprout Salad.


Unlike a dressed lettuce salad, there is no wilting with an artichoke salad!  So you can refrigerate it and enjoy leftovers up to a couple days after serving it.  And if you need to stretch your leftovers put them atop some lettuce like I suggest above. 

This makes a lot of dressing and I have always debated about cutting the dressing recipe in half.  But the leftover dressing is delicious on a lettuce salad later.  And if I serve this salad atop lettuce I go through extra dressing for that. 

Artichoke Salad

Tips & FAQs

I did a couple things slightly different from the original recipe, including reducing the amount of raw mushrooms.  Mushrooms contain a potential toxin that is reduced by cooking–and sometimes the advisability of raw consumption is debated.  I’m not too worried but in the end I preferred the lighter amount anyway.

I use marinated artichoke hearts but have used plain canned artichokes as well.  In either case, I find that sometimes the outer “leaves” can be tough.  So I nibble a few of the outside pieces to check and remove as needed.

Are you a snow pea newbie?  If so, be aware that some of the pods may have a fibrous “string” that won’t add to your dining pleasure.  The string may extend down one or both seams of the pod, though it may not have developed in younger, more tender pea pods.  I make a small tear at the stem end then pull to see if there is a string or two to remove. 

I avoid the pre-sliced mushrooms in the store for this recipe.  You’re going to want your mushrooms to be pretty and I think I do a better job myself.
Artichoke Salad

Artichoke Salad

Artichoke Salad with Pea Pods & Mushrooms

Artichoke salad with pea pods, mushrooms and toasted almonds in a creamy dill dressing is a great alternative to lettuce salad. Or serve on lettuce!
Author: Inger
5 from 1 vote
Prep Time 20 mins
Course Salad
Servings 4
Calories 208 kcal



  • 14 ounce can artichoke hearts cut in half or quartered if large
  • 1/2 cup mushrooms sliced
  • 1 cup pea pods strings removed, lightly blanched, then cooled
  • 1/2 cup sliced almonds toasted


  • 1/2 cup half & half or vegan substitute
  • 1 teaspoon Dijon mustard
  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons olive oil
  • 1/2 teaspoon dill
  • 1 garlic clove minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


  • Combine the dressing ingredients and whisk or shake to blend.
  • Rinse and drain the artichoke hearts.  Remove any tough outer leaves and cut into quarters if needed.
  • Remove the stings from the snow peas (see Tips and FAQs if you’ve never done this) and slice the mushrooms.
  • Combine the artichoke hearts, pea pods and mushrooms, then toss with some of the dressing (I usually use about 1/3 to ½ of the dressing and save the rest).  Sprinkle with the sliced almonds.


The actual calorie count is probably lower since there is likely to be leftover dressing (and run off).


Calories: 208kcalCarbohydrates: 10gProtein: 5gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 11mgSodium: 692mgPotassium: 223mgFiber: 4gSugar: 4gVitamin A: 377IUVitamin C: 16mgCalcium: 78mgIron: 1mg
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Tried this recipe?Let us know how it was!

Updated from original, published on March 1, 2014.

18 thoughts on “Artichoke Salad with Pea Pods & Mushrooms

  1. Betsy Tiedens

    I just had this salad at the U-Club, dining with Knut and Ursula, the former owners of The Grenadiers, and was unable to contact the Appitzs today for the recipe. So I googled it and low and behold there was your blog and recipe. Thanks so much!
    We will enjoy this salad!

    1. Inger Post author

      How lucky you were to dine with them! I have such fond memories of eating there–hope you enjoy!

  2. Pingback: Grenadier’s Artichoke Salad with Pea Pods & Mushrooms | trumpeter hill

  3. Claire

    what a memorable dining experience you had Inger. and this recipe sounds right up my street, as you say I love lettuce but sometimes I need a break, added to this you use artichoke hearts which we usually have in the cupboard so it would be a very easy salad to make. Thank you x

    1. Inger Post author

      Isn’t it something how some experiences really stick with you? I usually have artichokes too–and mushrooms, so whenever I get pea pods, that’s my cue!

  4. Karis

    I hadn’t heard of Grenadier nor Dining in Milwaukee until reading this post. The cookbook intrigues me so I was happy to see that someone is selling a used copy on Amazon. p.s. Love the mushrooms and pea pods photo.

    1. Inger Post author

      I went looking for my cookbook and couldn’t find it, so I actually checked Amazon myself. Luckily I had the recipe online. Guess I need to reorganize the bookshelves again…

  5. Louise

    I take a two week break to catch up on things and you go and “doll” up your blog!!! Looking mighty “spiffy” Inger! I LOVE it!!!

    That salad is sure enticing. However, I’m really enamored by the story. I can just imagine how exciting it must have been to be in such a grown-up place in those days. We never went anywhere except to an occasional wedding, lol…

    Looks like I may just need to save this recipe for when my peas begin to grow. Imagine fresh picked peas in such an elite salad. I didn’t know about eating raw mushrooms. I often eat them raw in Spinach Salad. Oh well, I’m still alive and well:)

    Thanks for sharing, Inger…I will be pinning:)

      1. Inger Post author

        Thanks Louise!! Did you check out the new recipe index too–that was more work than I anticipated but happy to be able to focus on content more now! I may just need to pick up a tarragon plant when I herb shop this spring. That was a good tip that they don’t grow from seed. I still have one of two rosemary plants alive and my marjoram. I hear it’s an annual, but seems to like to get its full year so it always waits until late spring to die and I get some fresh winter herbs out of it.

    1. Inger Post author

      I am just happy that the dressing is thin enough so I don’t think you pick up toooo many calories (and then my half and half is organic & grass-fed)

    1. Inger Post author

      We are pretty religious about making sure we get enough fruits and vegetables, Kathy!

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