Arugula Salad With Artichoke, Ricotta Salata and Pumpkin Seeds Recipe

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.

No additional tips available.

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

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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.

Arugula Salad With Artichoke, Ricotta Salata and Pumpkin Seeds

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