Gearing up for the holidays usually means snacking on a flood of red and green sugary treats, and while I also love indulging now and again, sometimes a break from all the indulgence is a treat in and of itself. This arugula and artichoke salad is the perfect counterpoint to sugary over-snacking. Light, crisp, hearty, and flavorful, this delightful concoction will make you finish the entire bowl and ask for more.
Grill, bake, or sauté artichoke hearts with vinegar and olive oil for about 20 min or until very tender. You can pre-steam the hearts or buy them canned. Fresh is always more flavorful, but canned is easy and still tastes great if you are shorter on time.
Slice artichokes into bite-sized pieces. Add the artichoke bites to freshly washed arugula making sure to shake away any excess water. Mix in parmigiana shavings, salt, pepper, extra virgin olive oil and fresh lemon juice. Start with a pinch and a dash and then add more to taste. Toss thoroughly in a mixing bowl until all the lemon juice and seasonings coat the entire mixture evenly. Transfer to a large serving platter and shave extra parmigiana on top for both flavor and presentation.
That’s it! Pretty fast and simple, and of course good for you too. 🙂