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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Roasted Fig Salad with Goat Cheese, Prosciutto and Arugula

Recipe courtesy of Laura Vitale

Orzo Salad with Corn, Arugula and Cherry Tomatoes

Recipe courtesy of Tiffani Thiessen

Italian Stuffed Artichokes

Recipe courtesy of Justine Simmons

Oven-Roasted Jerusalem Artichokes

Recipe courtesy of Chuck Hughes

Jerusalem Artichoke Soup

Recipe courtesy of Roger Mooking

Laura's White Pizza with Prosciutto and Arugula

Recipe courtesy of Laura Vitale

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Spicy Bacon Spinach Artichoke Dip

Recipe courtesy of Alice Currah

Trending Videos

So Much Pretty Food Here