If you cannot find pea greens or pea shoots, substitute with another salad green.
- 3 pounds baby artichokes
3 tablespoons olive oil, divided
1 large bundle of pea greens
1 large bundle of pea shoots
2 ounces parmesan cheese, shredded with a vegetable peeler
1 cup walnuts, toasted
1 teaspoon lemon juice
Salt and pepper, to taste
- Prepare the artichokes by rinsing, trimming, and quartering them. In a 12-by-18-inch roasting pan, toss artichokes with 2 tablespoons oil, a pinch of salt, and a pinch of pepper until artichokes are lightly coated in oil. Bake in a 450°F oven, stirring occasionally, until artichokes are browned and crisp at the edges and tender when pierced, about 15 minutes.
- Spoon artichokes into a bowl, and add lemon juice, remaining 1 tablespoon oil, pea greens, and pea shoots; mix thoroughly. Salt and pepper to taste. Divide salad among plates. Garnish with parmesan cheese and walnuts. Serve warm.
- North American
- 4 small salads
- Total Time
- 29 minutes, 59 seconds