Arugula Salad with Shaved Artichokes


Jennifer Causey


  • 1 cup cider vinegar
  • 1/2 cup sugar
  • 2 teaspoons red pepper flakes
  • Kosher salt and black pepper
  • 8 ramps or 8 scallions (white and light green parts only), trimmed
  • 1/3 cup mayonnaise
  • 2 ounces (1/2 cup) finely grated Parmesan cheese
  • 2 tablespoons minced spring garlic or 2 cloves garlic, smashed to a paste
  • 1/4 cup plus 1 tablespoon fresh lemon juice
  • 3 fresh globe artichokes
  • 1/2 lemon
  • 3 ounces (5 cups) loosely packed baby arugula leaves
  • 4 ounces cremini mushrooms, very thinly sliced


1. Stir together vinegar, sugar, red pepper flakes, 1 cup water and 1 tablespoon salt in a large saucepan; bring to a boil over high heat. Add ramps; reduce heat to medium-high and simmer for 5 minutes. Drain.

2. Process mayonnaise, Parmesan, garlic, 2 tablespoons water, 1 tablespoon of the lemon juice, 1 teaspoon black pepper and 1/2 teaspoon salt in a mini food processor until smooth.

3. Stir together 4 to 6 cups water (enough to cover artichokes) and remaining 1/4 cup lemon juice in a large bowl. Trim about 2 inches from top of each artichoke. Cut each artichoke in half vertically. Remove fuzzy thistle from bottom with a spoon; discard. Trim any leaves and dark green layer from base. Rub edges with lemon and place in lemon-water mixture. Once all artichokes are trimmed, remove 1 at a time 
from water and thinly slice with 
a mandoline or sharp knife. Place in a large bowl. Add dressing, arugula and mushrooms; toss to coat. Top with ramps.

  • Prep:
  • Total:
  • Yield: Serves 6

Nutritional Information

Calories per serving: 125
Fat per serving: 5g
Saturated fat per serving: 1g
Cholesterol per serving: 6mg
Fiber per serving: 4g
Protein per serving: 6g
Carbohydrate per serving: 14g
Sodium per serving: 618mg
Iron per serving: 2mg
Calcium per serving: 146mg

Good to Know

Artichokes—which are rich in magnesium and folate—are related to thistles and sunflowers.
Robin Bashinsky