Artichoke and Arugula Salad | PCC Natural Markets

Artichoke and Arugula Salad

Serves: 4

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Spring is the perfect time to incorporate fresh artichokes into your dishes. During the rest of the year, feel free to use canned artichoke hearts.



In a small bowl, mix together garlic, mustard, lemon juice and sherry vinegar. Drizzle in oil, while whisking, to create an emulsified vinaigrette. Season to taste with salt and pepper.

In a large bowl, combine arugula, beans, artichoke hearts, Parmesan and hazelnuts. Drizzle with vinaigrette and serve immediately.


The artichoke hearts can be prepared up to 2 days in advance and kept in the fridge until you are ready to assemble the salad.

Recipe by Jackie Freeman, PCC Chef

More about: artichokes, arugula, cannellini beans


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