By Nicole Duncan
Crispy Artichoke Salad with Lemon Vinaigrette (More...Test Kitchen p. 21)
3 steps
Prep:10minCook:30min
Can be served as a light meal or as a side with roasted chicken or fish.
Updated at: Thu, 17 Aug 2023 09:51:06 GMT
Nutrition balance score
Good
Glycemic Index
46
Low
Glycemic Load
8
Low
Nutrition per serving
Calories603.8 kcal (30%)
Total Fat59.5 g (85%)
Carbs17.7 g (7%)
Sugars4.5 g (5%)
Protein4.5 g (9%)
Sodium397.5 mg (20%)
Fiber5.6 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Toss artichokes with cornstarch in bowl to coat. Heat 1 cup oil in 12-inch skillet over medium heat until shimmering. Shake excess cornstarch from artichokes and carefully add to skillet in a single layer. Cook, stirring occasionally, until golden and crisp all over, 5-7 minutes. Using a slotted spoon, transfer the artichokes to paper towel-lined plate to cool slightly, about 10 minutes.
Step 2
Whisk lemon juice, mustard, shallot, and salt together in a bowl. Whisking constantly, slowly drizzle in 4 teaspoons oil until emulsified. Toss arugula, peas, and 2 tablespoons vinaigrette together in a large bowl.
Step 3
Transfer to a serving platter and top with artichokes, drizzle with remaining vinaigrette, and sprinkle with za'atar. Serve.
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