Marinated Artichoke Salad
Robin loves artichokes—whether whole and stuffed, canned hearts, or marinated in oil. Around the holidays, especially, Nanny would make Robin her Stuffed Artichokes. This holiday, without her grandmother nearby for help, she decides to include the already prepared marinated artichoke hearts in a salad. The result is fantastic, elegant and easy! Originally served as part of Thanksgiving.
Ingredients
- 3 cups mesclun
- 1 cup baby arugula
- 1 medium endive
- 2 tablespoons freshly squeezed lemon juice
- 1 clove garlic (peeled)
- salt & pepper
- ¼ cup extra-virgin olive oil
- 1 jar marinated, 12 ounce jar artichoke hearts
- Parmigiano-reggiano cheese
Instructions
We start by cleaning the lettuces and storing them in large resealable plastic bags in the fridge. The endive is rinsed and dried with paper towels and the leaves separated. We coarsely chop them, wrap in a paper towel, and store in another resealable plastic bag in the fridge.
In a plastic container with a lid, we combine the lemon juice, garlic, salt and pepper. We put the lid on and shake to dissolve the salt. We add the oil and refrigerate.
When it is almost time to serve the salad, we remove the artichoke hearts to a cutting board, leaving the oil behind in the jar for another use. We halve the already quartered hearts.
On a serving platter, we distribute the lettuces. We shake the dressing in the container and pour some of it over the greens. We toss with tongs and sprinkle with additional salt and pepper. We top with the artichoke hearts and use our peeler to add a generous amount of Parmigiano-reggiano. We pour on the rest of the dressing, discarding the garlic clove and serve.