Ingredients:

  • 28 oz canned artichoke hearts (2 x 14 oz cans), drained, rinsed, and halved
  • 0.25 small red onion, shaved paper-thin
  • 2 cups arugula, tightly packed
  • 0.5 cup flat-leaf parsley, coarsely chopped
  • 1 tbsp capers, drained
  • 1 large lemon, zested and juiced (approx 3 tbsp juice)
  • 2 cloves garlic, minced into a paste
  • 0.25 cup extra virgin olive oil
  • 1 tsp Dijon mustard
  • 0.5 tsp dried oregano
  • 0.25 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Drain the 28 oz canned artichoke hearts and rinse them under cold water. Pat them very dry with paper towels.
  2. Combine the shaved 0.25 red onion with the juice of 1 lemon in a small bowl. Let them sit for 10 minutes until the onions turn bright pink and soft.
  3. In a separate jar, whisk the 0.25 cup extra virgin olive oil, 1 tsp Dijon, 0.5 tsp dried oregano, and the 2 cloves of garlic paste.
  4. Add a splash of oil to a skillet over medium high heat.
  5. Place the artichokes cut side down in the hot pan. Cook for 5 minutes until the edges are dark brown and crispy.
  6. Turn the artichokes over and cook for another 3-4 minutes. Toss in the 1 tbsp capers during the last 60 seconds of cooking.
  7. Place the 2 cups of arugula and 0.5 cup parsley in your large bowl.
  8. Add the macerated onions (and their lemon juice) to the greens and toss lightly.
  9. Add the warm, seared artichokes and capers directly onto the greens.
  10. Pour the garlic oregano dressing over the top and add the 0.25 tsp salt and 0.25 tsp black pepper. Toss gently until every leaf is shimmering and coated.