Recipes from Home: Grandma Zina's Artichoke Salad

Menu Part: 
Cuisine Type: 
1 8 x 8 casserole dish

Stephen Mulé, Executive Chef (Flik International), NBC Universal, New York: This was a special treat/holiday type of dish. My grandmother’s holidays were New Year’s Day, Mother’s Day and Easter. This artichoke salad was always present at the table on these days, as well as enough for everyone to take a Tupperware container home. My grandmother would also make a surprise delivery two or three times a year with her famous salad.


4 16-oz. cans artichoke hearts
2 large sweet onions
3 cups red wine vinegar
1 cup olive oil
3 tbsp. sugar
Salt to taste
Pepper to taste
1 16-oz. jar capers, drained
16-oz. jar Spanish olives with pimentos, drained, chopped
1 cup seasoned bread crumbs


1. Drain artichokes and squeeze individually to get liquid out. Coat bottom of sauté pan with olive oil.

2. Slice onions thin and sauté in olive oil until clear and soft.

3. Add vinegar and olive oil. Simmer until warm.

4. Add sugar until dressing tastes pickled. Add salt and fresh ground pepper to taste. Add capers and olives. Add artichokes and toss together. Place salad in casserole dish. Top with bread crumbs and refrigerate until cool.

More From FoodService Director

Industry News & Opinion

Just over 100 foodservice workers at Mayo Clinic in Rochester, Minn., have voted to join a branch of the Service Employees International Union, KIMT reports.

SEIU Healthcare Minnesota said that 89% of the ballots cast during last week’s election were in favor of unionizing.

The workers are employed by Sodexo, Mayo Clinic’s current foodservice vendor. The clinic recently announced plans to switch vendors to Morrison Healthcare Food Services, a move that has sparked backlash from workers and led to a lawsuit from the SEIU .

Read the full story via .

Sponsored Content
pasta dish from NC State

From Barilla.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

In fact, 57% of Gen Z consumers and 58% of millennials call pasta a “preferred food,”...

Industry News & Opinion

The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

Industry News & Opinion

As Harvard University’s dining staff strike continues , the school has added an extra $25 to student accounts, providing more flexibility for students to eat outside of the dining halls, The Harvard Crimson reports.

The extra funds were added to Crimson Cash and BoardPlus accounts, which students can use to pay for food both on and off campus.

Aside from some technical issues with payment processing, students are grateful for the extra money, according to The Harvard Crimson.

Since the strike began two weeks ago, students have complained about food quality in the...

FSD Resources