Recipe courtesy of Melissa Gaman

Artichoke Arugula Salad with Parmesan

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.
  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 4 servings
  • Nutrition Info
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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)


  1. Preheat the broiler.
  2. 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. 
  3. 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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