Artichoke Hearts with Salmon Recipe

artichoke hearts with salmon for a special Valentine
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 Updated 01/10/2015

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Succulent artichoke hearts, marinated, wrapped in smoked salmon and served with a velvety sauce. Palm hearts can be used instead of artichoke hearts if preferred.

You may be interested to try this suggested menu:

Starter - Artichoke Hearts with Smoked Salmon
Main Course - Honeyed Lamb Noisettes
Dessert - Passionfruit Syllabub


  • 1 tin artichoke or palm hearts
  • 1 tablespoon wine vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons white wine
  • black pepper
  • salt
  • 8 thin slices smoked salmon

  • For the sauce:
  • 4 tablespoons mayonnaise
  • 1 teaspoon paprika pepper
  • 1/2 teaspoon Tabasco sauce
  • 1 tablespoon chopped green pepper
  • 1 tablespoon chopped red pepper
  • 1 tablespoon chopped chives
  • 2 tablespoons white wine vinegar
  • 2 tablespoons soured cream
  • 1/2 teaspoon sugar
(see measure conversions for more information on quantites)


  1. Drain the artichoke hearts.
  2. Mix the vinegar with the oil and wine.
  3. Season with salt and pepper.
  4. Pour the mixture over the artichoke hearts and leave in the fridge for 30 minutes hour to marinate.
  5. Remove the hearts from the marinade, drain and wrap a suitably-sized strip of smoked salmon around each heart.
  6. Combine all sauce ingredients.
  7. Put the salmon-wrapped artichoke hearts onto a serving plate and serve with the sauce.

Prep Time: 45 minutes

Yield: 2 portions


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