Crispy Artichoke Salad with Lemon Vinaigrette

Name: Crispy Artichoke Salad with Lemon Vinaigrette
Yield: Serves 4
Ingredients: 3 cups jarred whole baby, artichoke hearts packed in water, halved, rinsed, and patted dry; 3 tablespoons, cornstarch; 1 cup plus 4 teaspoons, extra-virgin olive oil, divided; 1 tablespoon, lemon juice; ¾ teaspoon, Dijon mustard; ¾ teaspoon, minced shallot; Pinch , table salt; 2 ounces (2 cups), mizuna or baby arugula; ¾ cup, frozen peas, thawed; 1 teaspoon, za'atar

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We wanted to feature artichokes in a salad, but we wanted the dish to be easy. So we went straight to the heart of the matter.

A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

SERVES4

Crispy Artichoke Salad with Lemon Vinaigrette

A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

WHY THIS RECIPE WORKS

Raw or braised artichokes required too much prep for a quick meal, but jarred artichoke hearts have been processed already. For textural interest, we tossed the artichoke hearts in cornstarch and fried them till crispy but juicy. Then we pl...

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