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Arugula Salad with Shaved Artichokes

Photo: Jennifer Causey   

Hands-on time 30 mins
Total time 30 mins
Yield

Serves: 6

While it may seem simple, there's nothing ordinary about this arugula and artichoke toss. This recipe easily doubles for a crowd. Place greens in a large bowl, add dressing, and mushrooms, and toss to coat. Top with parmesan cheese, if desired.

Ingredients

  • 1 cup cider vinegar
  • 1/2 cup sugar
  • 2 teaspoons red pepper flakes
  • Kosher salt and black pepper
  • 8 ramps or 8 scallions (white and light green parts only), trimmed
  • 1/3 cup mayonnaise
  • 2 ounces (1/2 cup) finely grated Parmesan cheese
  • 2 tablespoons minced spring garlic or 2 cloves garlic, smashed to a paste
  • 1/4 cup plus 1 Tbsp. fresh lemon juice
  • 3 fresh globe artichokes
  • 1/2 lemon
  • 3 ounces (5 cups) loosely packed baby arugula leaves
  • 4 ounces cremini mushrooms, very thinly sliced

Nutrition Information

  • calories 125
  • fat 5 g
  • satfat 1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 6 g
  • carbohydrate 14 g
  • fiber 4 g
  • cholesterol 6 mg
  • iron 2 mg
  • sodium 618 mg
  • calcium 146 mg

How to Make It

  1. Stir together vinegar, sugar, red pepper flakes, 1 cup water and 1 tablespoon salt in a large saucepan; bring to a boil over high heat. Add ramps; reduce heat to medium-high and simmer for 5 minutes. Drain.

  2. Process mayonnaise, Parmesan, garlic, 2 tablespoons water, 1 tablespoon of the lemon juice, 1 teaspoon black pepper and 1/2 teaspoon salt in a mini food processor until smooth.

  3. Stir together 4 to 6 cups water (enough to cover artichokes) and remaining 1/4 cup lemon juice in a large bowl. Trim about 2 inches from top of each artichoke. Cut each artichoke in half vertically. Remove fuzzy thistle from bottom with a spoon; discard. Trim any leaves and dark green layer from base. Rub edges with lemon and place in lemon-water mixture. Once all artichokes are trimmed, remove 1 at a time from water and thinly slice with a mandoline or sharp knife. Place in a large bowl. Add dressing, arugula and mushrooms; toss to coat. Top with ramps.