Arugula Salad With Artichoke, Ricotta Salata and Pu

Name: Arugula Salad With Artichoke, Ricotta Salata and Pumpkin Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 globe artichokes; 1 lemon, halved; 2 tablespoons olive oil; 2 heads garlic, peeled and halved crosswise; 1 1/2 cups white wine; 1/2 cup Champagne vinegar; 8 large sprigs fresh tarragon; 1 bay leaf; 1 sprig thyme; 10 black peppercorns; 1 quart chicken stock, homemade or low-sodium; 2 cups water; 1/4 cup grapeseed oil; 1/4 cup extra-virgin olive oil; Salt and pepper to taste; 1 bunch arugula, rinsed, stems removed; 1 head frisee, rinsed, stems removed; 1/4 pound ricotta salata cheese, thinly sliced or shaved; 1/4 cup toasted green pumpkin seeds; 1/4 cup pumpkin-seed oil

Servings: persons

4 globe artichokes
1 lemon, halved
2 tablespoons olive oil
2 heads garlic, peeled and halved crosswise
1 1/2 cups white wine
1/2 cup Champagne vinegar
8 large sprigs fresh tarragon
1 bay leaf
1 sprig thyme
10 black peppercorns
1 quart chicken stock, homemade or low-sodium
2 cups water
1/4 cup grapeseed oil
1/4 cup extra-virgin olive oil
Salt and pepper to taste
1 bunch arugula, rinsed, stems removed
1 head frisee, rinsed, stems removed
1/4 pound ricotta salata cheese, thinly sliced or shaved
1/4 cup toasted green pumpkin seeds
1/4 cup pumpkin-seed oil

1
Slice the top 1/3 off each artichoke.
2
Remove the outer leaves and rub the artichoke with lemon.
3
Heat the oil in a pot, and saute the garlic for 5 minutes or until golden.
4
Add the wine and vinegar and bring to a low boil for 10 minutes, until it is reduced by half.
5
Add the herbs, peppercorns, stock and water.
6
Add the artichokes, bring them to a boil and simmer until tender, about 30 minutes.
7
Remove the artichokes and cool.
8
Strain the braising liquid, discarding the garlic and herbs, and measure 2 cups.
9
Pour the liquid in a small saucepan and simmer until reduced to 1/2 cup, about 15 minutes.
10
Set aside to cool.
11
Remove the cooked artichokes' leaves, scoop out the chokes and slice each heart into 8 pieces.
12
Put the reduced braising liquid in a blender on low, and drizzle in the oils.
13
Season to taste.
14
Toss the arugula, frisee and artichoke hearts with the vinaigrette.
15
Divide among 6 plates.
16
Arrange the cheese on top and sprinkle with the pumpkin seeds.
17
Drizzle the pumpkin-seed oil around the perimeter and serve.

1115

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 globe artichokes, 1 lemon, halved, 2 tablespoons olive oil, 2 heads garlic, peeled and halved crosswise, and more.

Yes, Arugula Salad With Artichoke, Ricotta Salata and Pumpkin Seeds falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Arugula Salad With Artichoke, Ricotta Salata and Pumpkin Seeds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions