2jars (12-14 oz each)(340grams)artichoke heartsquartered and marinated are best
3- 4 ounces(100grams)arugulathat's about 4 handfuls
1cup(150grams)cherry tomatoeshalved
½red onionthinly sliced
½cup(60grams)black olives
Italian Dressing Ingredients
¼cup(60grams)extra virgin olive oil
2tablespoons(30grams)vinegarany, we use white wine vinegar
1tablespoon(15grams)lemon juice
1tablespoon(15grams)maple syrupor honey
½teaspoondried oregano
½teaspoondried basil
1teaspoongarlic powder
½teaspoonsalt
¼teaspoonblack pepper
Arrange the arugula on a large serving platter or salad bowl.Drain the quartered artichokehearts and scatter them on top of the arugula. If your artichokes aren't quartered, cut them with a paring knife first.
Top with halved cherry tomatoes, pitted olives, and thinly sliced red onion.
In a small jar, add the ingredients for the dressing: extra virgin olive oil, vinegar, lemon juice, honey or maple syrup, dried oregano, dried basil, garlicpowder, salt, and black pepper.Close the lid and shake well. Alternatively, mix the ingredients in a small bowl.
Drizzle half of the dressing onto the salad and serve the other half in a bowl next to it for people to help themselves.We like to serve the salad without tossing because it looks beautiful, but you can give it a quick toss if you want.
VARIATIONS
Artichoke and white beans salad: add 1 can (15 ounces) of drained and rinsed cannellini beans.
Artichoke salad with parmesan: add a handful of shaved Parmigiano Reggiano or Grana Padano.
Artichoke pasta salad: add 8 ounces (250 grams) of your favorite short pasta (we use farfalle). Cook the pasta al dente in a large pot with salted boiling water. Drain it and cool it for a few seconds under running water, then add it to the artichoke salad.