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.

Robin Bashinsky
Recipe by Health May 2016

Gallery

Jennifer Causey

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves: 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

125 calories; fat 5g; saturated fat 1g; mono fat 0g; poly fat 0g; protein 6g; carbohydrates 14g; fiber 4g; cholesterol 6mg; iron 2mg; sodium 618mg; calcium 146mg.
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