Philacatessen | Arugula Artichoke Salad


I traveled through New England recently and happened upon a delightful little trattoria/pizzeria in Woodstock, Vt., cleverly named “Pi.” The specialty arugula artichoke salad was a corker, and quickly became part of my repertoire.

The simplicity of the dish is appealing — and, in general, you can keep these items on hand and pull them out to dazzle your guests or yourself. Canned artichokes have a long shelf life, as does aged Parmesan.

If you want to make this a main dish, add a can of white beans for protein.

Arugula Artichoke Salad

Serves 4 to 6

The salad:

1 package arugula

1 can plain artichokes, drained and sliced (NOT marinated artichokes)

½ cup large pieces shaved Parmesan cheese (use vegetable peeler)

The dressing:

Juice of 1 lemon (about 2 tablespoons)

¼ cup olive oil

¼ teaspoon salt

Generous sprinkling fresh ground pepper

1 small clove garlic, minced

Assemble the salad ingredients in a large bowl.

Puree all the dressing ingredients in a blender or mini Cuisinart to mix thoroughly.

Toss the dressing over the salad and serve immediately.


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