Step 1

Prepare the dressing first so the flavors have a chance to mingle and meld.

Step 2

Add the extra virgin olive oil, balsamic vinegar, grated garlic, dried oregano, salt, black pepper and crushed red pepper, if using, to a small jar or container with a tight fitting lid.

Step 3

Cover the container tightly and shake it vigorously to mix. Refrigerate the dressing until ready to use. Give it a good shake right before using.

Step 4

Rinse the artichokes well to get rid of that canned taste. Drain them well.

Step 5

Place the artichokes, open end down on a plate or pan that’s lined with a couple of paper towels and let them drain further.

Step 6

Cut the artichokes into quarters and pat them with paper towels to remove excess moisture.

Step 7

Drain and rinse the olives, then cut them in half.

Step 8

Cut the tomatoes in half.

Step 9

Slice half a small onion into paper thin slices.

Step 10

Add the artichokes, black olives, tomatoes and sliced onions to a large bowl and gently toss the ingredients to combine them.

Step 11

Add the dressing to the bowl. Stir and toss the artichoke salad gently using a rubber spatula until it is coated in the dressing and combined.

Step 12

Cover the bowl and refrigerate the artichoke salad until it’s chilled. Serve and enjoy.