Artichoke Salad

1. 1

   Add the juice and rinds of 2 lemons to a large bowl of cold water.

2. 2

   Pull the tough, dark green leaves from each artichoke to reveal the pale green core of leaves.

3. 3

   Cut off the cones at the indentation just above the artichoke bottom.

4. 4

   Dig out the hairy choke with a teaspoon.

5. 5

   With a paring knife, trim away the thick green skin and immediately place the artichoke bottom in the lemon water.

6. 6

   Bring a saucepan of lightly salted water with the juice of 1 lemon to a boil.

7. 7

   Cook the artichoke bottoms for 10 minutes, or until tender.

8. 8

   Drain well and let cool.

9. 9

   Quarter the artichokes.

10. 10

    Divide the arugula and artichokes among 4 plates.

11. 11

    Sprinkle with cheese and pepper, and drizzle with the olive oil and balsamic vinegar.

* Per serving · 4 servings · Values may vary.