Artichoke Arugula Salad with Parmesan

Name: Artichoke Arugula Salad with Parmesan
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: One 9-ounce package frozen artichoke hearts, thawed and patted dry; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; One 5-ounce package baby arugula (about 8 cups); 1 bulb fennel (about 1 pound), cored, halved and sliced; 2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 1 ounce Parmesan, peeled with a vegetable peeler into strips (about 1/3 cup)

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Artichokes are an excellent source of fiber and by using frozen hearts you skip over the fussy trimming and get straight making them a perfect addition to a simple weeknight salad.

Level: Easy
Total: 20 min

Prep: 15 min
Cook: 5 min

Yield: 4 servings

Level: Easy
Total: 20 min

Prep: 15 min
Cook: 5 min

Yield: 4 servings

Ingredients

One 9-ounce package frozen artichoke hearts, thawed and patted dry

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

One 5-ounce package baby arugula (about 8 cups)

1 bulb fennel (about 1 pound), cored, halved and sliced

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 ounce Parmesan, peeled with a vegetable peeler into strips (about 1/3 cup)

Directions

Preheat the broiler.
Toss the artichokes with 1 tablespoon of oil, 1/4 teaspoon salt and pepper to taste. Broil until browned on all sides, stirring occasionally, 5 to 7 minutes. Set aside.
Toss the arugula with the fennel and artichokes in a large bowl. Whisk together the vinegar, mustard, the remaining 1 tablespoon oil, 2 teaspoons water, 1/4 teaspoon salt and pepper to taste in a small bowl. Pour over the salad and toss well to coat. Season with additional salt and pepper. Top with the Parmesan.