Ingredients
- 4 x globe artichokes
- Â Â halved lengthwise
- 2 Tbsp. extra virgin olive oil
- 2 x heads garlic, halved
- 1Â 1/2 c. white wine
- 1/2 c. champagne vinegar
- 1 x bouquet garni
- 1 quart vegetable stock
- 2 c. water
- 1/2 c. grapeseed oil
- 1/4 c. extra-virgin extra virgin olive oil
- 3/4 lb arugula
- 1/4 lb frisee lettuce
- 1/4 lb ricotta salata cheese or possibly Romano cheese, shaved
- 1/4 c. toasted pumpkin seeds
- 1/4 c. pumpkin seed oil for garnish, (optional)
Description
6 SERVINGS VEGAN Tender Artichoke Hearts, Peppery Arugula Greens, Grapeseed Oil And Toasted Pumpkin Seed Oil Give This Salad A Unique, Robust Flavor. In Large Saucepan, Heat Extra…
Cook Eat Share
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter