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The Only Dinner-Worthy Salad You’ll Need This Spring

PREP TIME
20 min
COOK TIME
10 min
YIELDS
2-4 servings

Spring is here, and it’s time to celebrate with this marinated artichoke salad! We know artichokes seem like a lot of work, but the tender baby variety requires a lot less prep. Serve as a side salad for four or a healthy and easy weeknight dinner for two. If you can’t find baby artichokes, swap them for good-quality marinated ones.

 

 

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Ingredients

cup farro
5
lemons
3
garlic cloves, smashed
1
tsp kosher salt, plus more to taste
½
tsp black peppercorns
12
baby artichokes
¼
cup olive oil
1
finger chili, thinly sliced (optional)
4
cups loosely packed arugula
100-g
prosciutto, torn into 2-in pieces
2
Tbsp cup mint, roughly torn
¼
cup shaved Parmesan
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Directions

Step 1

Cook farro according to package directions. Drain and rinse under cold running water. Transfer to a baking sheet to dry.

Step 2

Juice 3 lemons into a large bowl, reserving 2 tbsp juice. Stir in 4 cups water and set aside.

Step 3

Combine 4 cups water, juice from remaining two lemons, garlic, 1 tsp salt and peppercorns in a large pot. Bring to a boil over high heat.

Step 4

Meanwhile, working with one artichoke at a time, cut away the top 1/2-inch of leaves, trim and discard the tough outer leaves, then peel and trim the stem. Cut each artichoke in half lengthwise, then transfer to acidulated water.

Step 5

Once all the artichokes have been processed, drain and transfer to the boiling water. Lower heat to a simmer and cook until tender, about 10 minutes. Using a slotted spoon, remove artichokes from water and transfer to a large bowl. Toss with olive oil, chili (if using) and reserved 2 tbsp lemon juice. Season with salt and pepper. Let cool to room temperature.

Step 6

To assemble salad, toss farro, arugula and prosciutto together in bowl with artichokes. Season with salt and pepper. Divide between plates and garnish with Parmesan and mint.

 

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