Recipe courtesy of Debi Mazar and Gabriele Corcos
Show: Extra Virgin
Episode: Music Man
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.

Recipe courtesy of Debi Mazar and Gabriele Corcos
Show: Extra Virgin
Episode: Music Man

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