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Artichoke Salad

Updated February 23, 2016
(1 Votes)

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Delicately flavored artichokes combine well with peppery arugula.

Makes4 servings

Preparation Time - Text 25 mins, plus cooling

CostInexpensive

Moderate

Total Timeunder 1 hour

OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party

Recipe Coursecold appetizer, vegetable

Dietary Considerationvegetarian

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturelight, tart

Type of Dishfirst course salad

Ingredients

  • 3 lemons
  • 4 globe artichokes
  • 1 large bunch of arugula
  • ¼ cup freshly grated Parmesan cheese
  • Freshly ground pepper
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar

Instructions

Add the juice and rinds of 2 lemons to a large bowl of cold water. Pull the tough, dark green leaves from each artichoke to reveal the pale green core of leaves. Cut off the cones at the indentation just above the artichoke bottom. Dig out the hairy choke with a teaspoon. With a paring knife, trim away the thick green skin and immediately place the artichoke bottom in the lemon water.

Bring a saucepan of lightly salted water with the juice of 1 lemon to a boil. Cook the artichoke bottoms for 10 minutes, or until tender. Drain well and let cool.

Quarter the artichokes. Divide the arugula and artichokes among 4 plates. Sprinkle with cheese and pepper, and drizzle with the olive oil and balsamic vinegar.

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