August 23, 2010

Warm Artichoke Heart and Arugula Salad

Here is a salad I devised back in February or thereabouts, which is great in the colder months, but does just fine now in the summer time. Also, I brought it to a dinner party a month or so ago, and it was a big hit! So side or meal, it does great either way.

- Artichoke hearts marinated in oil (not brine, this is important!), 10 or so quarters per person. I use the ones from Costco for this recipe
- Pine nuts, approx one handful per person
- Arugula, 3-5 cups per person
- Grated parmesan, 1/4 cup per person, or to taste
- (and freshly ground pepper never runs amiss)

Put (washed) arugula into a bowl. Amount depends entirely on how many people you're feeding and what portion size you're going for.
Place a small to medium skillet over high heat, add pine nuts. Don't oil/butter/coat your skillet here. You are toasting the pine nuts and there is no extra fat needed to do this. Toast the pine nuts until they are golden on a few sides, 5-ish mins. Only stir them once or maybe twice.
Once the pine nuts are beautiful, toasty, and delicious-smelling, sprinkle them over the arugula.
Then put the skillet back over the heat, and add the artichoke hearts. It's ok if a little of the marinade gets in the skillet, but try for not too much, because the liquid will slow down the browning process. Brown hearts between 2-5 mins per side, depending on how brown you want your artichokes (or how quickly you want to eat, already).
Once the artichoke hearts are browned to your liking, place them over the arugula plus pine nuts. Top with parmesan, ground pepper, and a little of the artichoke heart marinade from the jar as dressing. Toss and serve!

1 comment: