The Only Dinner-Worthy Salad You’ll Need This Spring

Spring is here, and it’s time to celebrate with this marinated artichoke salad! We know artichokes seem like a lot of work, but the tender baby variety requires a lot less prep. Serve as a side salad for four or a healthy and easy weeknight dinner for two. If you can’t find baby artichokes, swap them for good-quality marinated ones.

Related: 25 Simple Spring Dinners Ready in 30 Minutes or Less

Marinated Artichoke Salad with Prosciutto and Parmesan

Prep Time: 20 minutes
Total Time: 30 minutes
Servings: 2 to 4

⅓ cup farro
5 lemons
3 garlic cloves, smashed
1 tsp kosher salt, plus more to taste
½ tsp black peppercorns
12 baby artichokes
¼ cup olive oil
1 finger chili, thinly sliced (optional)
4 cups loosely packed arugula
100-g prosciutto, torn into 2-in pieces
2 Tbsp cup mint, roughly torn
¼ cup shaved Parmesan

Related: The Spring Chicken Recipes to Make All Season Long

1. Cook farro according to package directions. Drain and rinse under cold running water. Transfer to a baking sheet to dry.

2. Juice 3 lemons into a large bowl, reserving 2 tbsp juice. Stir in 4 cups water and set aside.

3. Combine 4 cups water, juice from remaining two lemons, garlic, 1 tsp salt and peppercorns in a large pot. Bring to a boil over high heat.

4. Meanwhile, working with one artichoke at a time, cut away the top 1/2-inch of leaves, trim and discard the tough outer leaves, then peel and trim the stem. Cut each artichoke in half lengthwise, then transfer to acidulated water.

Related: These Breakfast Ideas Will Get You Excited for Spring

5. Once all the artichokes have been processed, drain and transfer to the boiling water. Lower heat to a simmer and cook until tender, about 10 minutes. Using a slotted spoon, remove artichokes from water and transfer to a large bowl. Toss with olive oil, chili (if using) and reserved 2 tbsp lemon juice. Season with salt and pepper. Let cool to room temperature.

6. To assemble salad, toss farro, arugula and prosciutto together in bowl with artichokes. Season with salt and pepper. Divide between plates and garnish with Parmesan and mint.

For more hearty, dinner-worthy salad creations, try this spring vegetable panzanella salad, along with these 15 healthy meal-sized salad ideas.

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