I traveled through New England recently and happened upon a delightful little trattoria/pizzeria in Woodstock, Vt., cleverly named “Pi.” The specialty arugula artichoke salad was a corker, and quickly became part of my repertoire.
The simplicity of the dish is appealing — and, in general, you can keep these items on hand and pull them out to dazzle your guests or yourself. Canned artichokes have a long shelf life, as does aged Parmesan.
If you want to make this a main dish, add a can of white beans for protein.
Arugula Artichoke Salad
Serves 4 to 6
1 package arugula
1 can plain artichokes, drained and sliced (NOT marinated artichokes)
½ cup large pieces shaved Parmesan cheese (use vegetable peeler)
Juice of 1 lemon (about 2 tablespoons)
¼ cup olive oil
¼ teaspoon salt
Generous sprinkling fresh ground pepper
1 small clove garlic, minced
Assemble the salad ingredients in a large bowl.
Puree all the dressing ingredients in a blender or mini Cuisinart to mix thoroughly.
Toss the dressing over the salad and serve immediately.