Recipe courtesy of Debi Mazar and Gabriele Corcos
Show: Extra Virgin
Episode: Music Man
Print
Arugula and Artichoke Salad
Total:
5 min
Prep:
5 min
Yield:
4 servings
Level:
Easy
Total:
5 min
Prep:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 baby artichokes
  • 3 cups arugula
  • 3 ounces Parmesan, shaved
  • Juice of 1/2 lemon
  • Extra-virgin olive oil, for drizzling
  • Kosher salt and freshly ground black pepper

Directions

Using a paring knife, remove the outer leaves of the artichokes and trim down to the chokes. Use a vegetable peeler to remove the woody outermost layer of the stems. Cut off the top 1/2 inch of the artichokes. Slice lengthwise 1/4 inch thick.

Arrange the arugula on a serving platter. Top with the artichoke slices and shaved Parmesan. Squeeze on the lemon juice and drizzle with olive oil. Season with salt and pepper.

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