Photo: Jennifer Causey; Styling: Claire Spollen
Yield
Serves 4 (serving size: about 1 1/4 cups)

How to Make It

Combine olive oil, lemon juice, minced shallots, Dijon mustard, sugar, salt, and pepper in a large bowl, stirring with a whisk. Add artichoke hearts to juice mixture; toss to coat. Add salad greens; toss.

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