Artichoke Salad

  • 8-10 pieces Divina Long Stem Artichokes
  • 2 oz arugula or mixed greens
  • 2 oz parmigiano reggiano, shaved
  • extra virgin olive oil
  • half lemon
  • sea salt
  • red pepper flake (to taste)
  1. Drain artichokes of the oil they were packed in
  2. Cut each into quarters lengthwise
  3. Arrange on a platter with the stems facing inward leaving room for the greens
  4. Place arugula or greens in a cluster at the center and drizzle with olive oil
  5. Squeeze a little lemon juice over the artichokes and arugula and season with salt
  6. Using a vegetable peeler, shave parmigiano reggiano over top
  7. Sprinkle the chili flakes on top

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