Roasted Artichoke Arugula Salad

If you’ve met me even once, you know that I’m, well, enthusiastic. Now, this carries into almost all aspects of my life…including my new blog look! What do you think?! It’s like a new hair cut for me: it doesn’t happen often, but when it does, it looks fresh and fabulous ;)

Roasted Artichoke Arugula Salad

This Roasted Artichoke Arugula Salad is also one of those things I get excited about. It’s bonkers good. I was pretty excited to make it for my fam when I was home in California last week, and it did not disappoint. For a week of next to nothing actually planned, I could not have been more enthusiastic. Cooking with my mumsy, lounging by the pool, going for a few runs along the beautiful cliffs of Southern California, hangin out at the beach, did I mention cooking?…and eating.


Your enthusiasm is scaring everyone

Cliff run with my bro!

Cliff run with my bro!

SoCal Cliffs

SoCal Cliffs

Day at the beach

Day at the beach

Blackberry Drinks by the Pool!

Blackberry Drinks by the Pool!

It was just the relaxed, no-plans kind of plans that I needed. Take the time to have that “California” day this weekend. So get excited to just chill, bro.

This salad is full of bright, fresh flavors from the lemon and arugula, balanced by the smokiness of the roasted artichokes and red peppers. It’s a dream – so flavorful, healthy, and summery! I highly recommend enjoying it outside with a fresh fruit cocktail or a nice glass of iced tea.

Here’s what I did:

Roasted Artichoke Arugula Salad

*Inspired by Ina Garten

Preheat the oven to 350 degrees.

In a bowl, toss together:

-2 packages of frozen artichoke hearts, defrosted

-2 Tbs. extra virgin olive oil

-1 tsp. garlic powder

-salt and pepper

Dump the artichokes onto a sheet pan, and roast them in the oven for 20-30 minutes, until they’re golden brown.

While those are roasting, make the dressing. In a food processor, combine:

-1 shallot, diced

-the juice of one lemon

-2 tsp. Dijon mustard

-2 Tbs. white wine vinegar

-salt and pepper

Pulse those ingredients a few times, and then add in:

-1/2 c. chopped, fresh basil

Drizzle in through the feed tube with the blade running:

-1/2 c. extra virgin olive oil

In a bowl, combine the roasted artichokes and the dressing (they will absorb the dressing better while warm). Then add:

-6 Tbs. capers

-2 roasted red peppers, sliced

-1/2 c. minced sweet yellow onion

-3-4 c. fresh arugula, roughly chopped

-1/2 tsp. cayenne pepper (optional)

Mix all the ingredients together. Add more salt, pepper, and vinegar as needed. Let the salad stand at room temperature for 15-30 minutes to let the flavors marry. Relax and enjoy!

Roasted Artichoke Salad

French phrase for fun:

Ton enthousiasme fait peur à tout le monde.

Your enthusiasm is scaring everyone.

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