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Arugula, Artichoke, & Kalamata Olive Salad


  • Serves 4.


  • 4 small artichokes
  • Juice of 1/2 lemon
  • 3 cups arugula
  • 1/2 cup kalamata olives
  • 1-1/2 Tablespoons extra-virgin olive oil
  • Salt Cracked
  • Black pepper
  • Parmesan cheese shavings


Shopping/preparation notes:
You can find pre-washed ready-to-use arugula, which has a pleasant peppery bite to it, in the bagged lettuce area of most supermarkets. Baby arugula is better, but regular size argula is fine too. Choose small artichokes, about 3 inches in diameter. Make large-sized Parmesan cheese shavings from a block of Parmesan cheese by using the wide area of a box grater or vegetable peeler.

Add lemon juice to a 4-quart pan that is half-filled with water. Heat over medium high heat. Trim artichoke stalks at the base. Pull off about 10 of the outer leaves until the leaves remaining are pale green and/or purplish. Using a sharp knife, slice off about an inch of the remaining leaves at the top of the artichoke. This removes the stickers that are on the ends of the leaves. Rub the cut ends with lemon juice to prevent darkening. Plunge artichokes into boiling water. Cook over medium heat for about 30 minutes or until tender. Drain. When cool enough to handle, slice artichokes in half lengthwise and scoop out the small hairy choke. Make sure you get all of the choke as this cannot be eaten.

Arrange arugula leaves on four serving plates and place artichoke halves on top, cut side upward. Add olives and drizzle olive oil lightly over salad. Sprinkle with salt and pepper.

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