Artichoke salad with green olives, cashew nuts, red bell pepper, and marjoram.

For 4 people

  • 1 jar or pack of artichoke hearts
  • 100 g green olives
  • 1 red bell pepper
  • 50 g cashew nuts
  • a few sprigs of fresh marjoram or oregano
  • olive oil
  • freshly ground black pepper and sea salt


Cut the artichoke hearts into wedges. Cut the olives in half. Remove the seeds from the bell pepper and dice finely. Roughly chop the cashew nuts. Combine everything in a mixing bowl along with some finely chopped marjoram leaves and season with olive oil, freshly ground black pepper, and sea salt.

Garnish the plates with some extra marjoram leaves and flowers.


Replace the artichoke with cooked Jerusalem artichoke cubes! The taste won't differ much. There's a reason why Jerusalem artichokes are called that in English!

Used culinary techniques

vegetable of the year 2024 : artichoke