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Home > Restaurants > Recipes > Artichoke-and-Arugula Salad

Artichoke-and-Arugula Salad

Provided by: Chef Serena Bass
Served at: Serena

  • Type of Dish: Appetizers, Salads
  • Servings: 8
  • Cuisine: American
  • Special Requests: Budget-Friendly, Vegetarian/Vegan
  • Reader Rating:

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Tomato-shallot Vinaigrette
1/4 cup finely minced shallots
1/2 cup finely chopped ripe tomatoes
1 clove garlic
1/2 teaspoon dried chervil
2 tablespoons plus 2 teaspoons sherry vinegar
1 1/2 teaspoons sea salt
1 teaspoons freshly ground black pepper
1/2 cup extra-virgin olive oil

2 lb. frozen artichoke bottoms (available at Kalustyan's; artichoke hearts, frozen or packed in oil, may be substituted)
6 cups chicken stock
2 tablespoons butter
2 cloves garlic, minced
2 teaspoons chopped tarragon
8 ounces baby arugula


Place the first seven ingredients in a bowl, and slowly drizzle in the oil, whisking continuously.

Put the artichokes and stock in a saucepan, and simmer for 15 minutes. Drain. When artichokes are cool enough to handle, cut each into 8 wedges (skip this step if using artichoke hearts). Heat the butter in a large skillet, add artichokes and garlic, and sauté until the artichokes are golden brown. Remove from heat, and toss with the tarragon.

Put the arugula in a shallow bowl, and toss with 1/2 cup of the tomato-shallot vinaigrette. Scatter the cooled artichokes over the arugula, and serve immediately.

(Published 2001)

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