Arugula and Artichoke Salad

  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.