Marinated Artichoke Hearts with Arugula and Parmesan
Equipment
- Large Mixing Bowl To toss the salad evenly.
- Small jar or bowl with lid For shaking or whisking the dressing.
- Chef’s knife and cutting board To slice the shallots and tomatoes.
- Citrus zester or microplane For zesting the lemon.
- Salad tongs or serving utensils To toss and serve.
Ingredients
- 1 jar 12 oz marinated artichoke hearts, drained and quartered (reserve 1 tbsp of marinade)
- 4 cups fresh arugula loosely packed
- ¼ cup shaved Parmesan cheese
- 1 small shallot thinly sliced
- Zest of 1 lemon
- Juice of 1 lemon
- 1 tablespoon reserved artichoke marinade from the jar
- 1 tablespoon extra virgin olive oil
- ½ teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Optional: ¼ teaspoon crushed red pepper flakes, for heat
Optional: ½ cup halved cherry tomatoes, for color and added brightness
Instructions
Prep the Ingredients
- Drain the marinated artichoke hearts and cut them into quarters if they’re not already pre-cut. If you're using tomatoes, halve them now. Thinly slice the shallot and zest the lemon.
Make the Dressing
- In a small bowl or jar, combine the lemon juice, lemon zest, Dijon mustard, reserved artichoke marinade, and olive oil. Add a pinch of salt, freshly ground pepper, and red pepper flakes if you want some kick. Shake or whisk until the dressing emulsifies.
Toss the Salad
- In a large bowl, combine the arugula, artichokes, shallots, and tomatoes (if using). Drizzle the dressing over and toss gently to coat everything evenly.
Add Cheese
- Top the salad with shaved Parmesan. Toss lightly once more or leave the cheese on top for presentation.
Serve Immediately
- This salad is best enjoyed fresh while the arugula is still crisp and the flavors are bright. It’s a no-fuss dish that looks beautiful served family-style or individually plated.