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Arugula Salad with Braised Artichoke Hearts

In my world, there's nothing better than artichokes, in any way, shape or form. Loaded with antioxidants, and nestled in a bed of delicate greens with the added punch of omega-3 rich hemp seeds makes this the perfect salad...healthy, satisfying and delicious. 

Ingredients

4 globe artichokes, halved lengthwise
2 tablespoons, plus 1/4 cup Living Harvest hemp seed oil
2 heads garlic, halved lengthwise
sea salt
1 1/2 cups dry white wine
1/2 cup balsamic vinegar
2 sprigs fresh rosemary
2 sprigs fresh basil
2 sprigs fresh parsley
4 cups spring or filtered water
1/4 cup extra virgin olive oil
1 small bunch arugula, rinsed well, stems trimmed, hand-shredded
1 head frisee (curly endive), rinsed well, hand-shredded
1/2 cup Living Harvest shelled hemp seeds

Directions 
Prepare artichokes and set aside. Place 2 tablespoons hemp seed oil in a large saucepan. Lay garlic heads in the pan, cut side down and turn heat to medium. Cook for 5-7 minutes. Sprinkle lightly with salt and add wine and vinegar. Cook until liquid has reduced by half. Tie together rosemary, basil and parsley and lay on top of simmering garlic. Add water and bring to a boil. Add artichokes, cover, turn off heat and set aside to cool to room temperature.

When the liquid has cooled, remove 2 cups of the liquid and transfer to a saucepan. (Re-cover the artichokes). Cook liquid over high heat until it has reduced to about 1/2 cup. Remove from heat and stir in remaining 1/4 cup hemp seed oil, olive oil and sea salt to taste. Set aside.

To assemble the salad, arrange the greens in a mixing bowl. Remove the outer leaves from the artichokes and scoop out the inner hairy chokes. Slice the artichoke hearts thinly and add them to the greens. Toss with enough dressing just to coat the salad. 

Heat a dry skillet over low heat and lightly pan toast hemp seeds just until fragrant, about 3 minutes. Transfer to a small bowl and set aside. Arrange salad on a platter, drizzle with a bit more dressing, a sprinkle of hemp seeds and serve with remaining dressing and toasted hemp seeds on the side. 

Makes 4-6 servings. 

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