Artichokes are an excellent source of fiber and by using frozen hearts you skip over the fussy trimming and get straight making them a perfect addition to a simple weeknight salad.
Recipe courtesy of Melissa Gaman
Artichoke Arugula Salad with Parmesan
Total:
20 min
Prep:
15 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
20 min
Prep:
15 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
20 min
Prep:
15 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • One 9-ounce package frozen artichoke hearts, thawed and patted dry
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper 
  • One 5-ounce package baby arugula (about 8 cups)
  • 1 bulb fennel (about 1 pound), cored, halved and sliced 
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 ounce Parmesan, peeled with a vegetable peeler into strips (about 1/3 cup)

Directions

Preheat the broiler.

Toss the artichokes with 1 tablespoon of oil, 1/4 teaspoon salt and pepper to taste. Broil until browned on all sides, stirring occasionally, 5 to 7 minutes. Set aside. 

Toss the arugula with the fennel and artichokes in a large bowl. Whisk together the vinegar, mustard, the remaining 1 tablespoon oil, 2 teaspoons water, 1/4 teaspoon salt and pepper to taste in a small bowl. Pour over the salad and toss well to coat. Season with additional salt and pepper. Top with the Parmesan. 

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