12 ounce artichoke hearts packed in water or oil, drained and roughly chopped
8 servings kosher salt and pepper
3 tablespoons juice of lemon fresh
10 ounce greens mixed
0.3 cup olive oil extra-virgin
Equipment
bowl
whisk
Directions
In a medium bowl, whisk together the lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in the artichokes. Divide the greens among individual plates and top with the vinaigrette.
