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Cooking Teacher

Arugula Salad with Braised Artichoke Hearts

A unique and robust salad, ideal for taking us from spring to summer. The delicate bitterness of arugula is offset by the yumminess of the artichoke hearts, both working to relax our livers, keeping calm and cool. With the added nutrition of toasted hempseeds and oil, showcasing essential fatty acids, this is a salad to be reckoned with.

Makes 4-5 servings

Ingredient List: 

4 globe artichokes, halved lengthwise
2 tablespoons, plus 1/4 cup hempseed 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 flatleaf 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 shelled hempseeds

Step By Step Instructions: 

Prepare artichokes and set aside.

Place 2 tablespoons hempseed 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 cup. Remove from heat and stir in remaining 1/4 cup hempseed 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 hempseeds 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 hempseeds and serve with remaining dressing and toasted hempseeds on the side.