Artichokes and leafy greens are in season! Artichokes have always been one of my favorite vegetables. As a child, my mother would serve them steamed with a side of some tangy delicious dip that was mouthwatering. Until recently, I wasn't quite sure what else I could do with them and sadly, my husband is not a fan, so anything I make with them is a solo dish. Which is a perfect opportunity for a delicious Clean lunch.
I've never been big on traditional salads; a bowl of leafy greens didn't taste all that great to me. But in recent years, as I began to focus on purchasing locally grown produce, I have come to realize that leafy greens not touched by mass production farming methods can have intense interesting flavors all their own. They also happen to grow beautifully here in the PNW. aka Pacific North West
With this recipe, I urge you to take a drive to a local farm, bring a picnic, enjoy a day with family or friends and bring home some of these delightful ingredients.
- 4 Baby Artichokes, or 2 Large
- Fresh Mixed Greens
- 3 Tablespoons Basil, Chopped
- Juice of 1 Lemon
- 4 Tablespoons Soft Goat Cheese
- Olive Oil, Salt and Pepper to Taste
Cut baby artichokes in half or quarters, or cut the large ones into quarters or eighthes. Place cut side up on a baking sheet. Drizzle with olive oil, salt and pepper to taste, flip then repeat on outside. Place in oven and broil on medium-high for 8 minutes. Remove from oven, turn pieces over and boil for another 6-8 minutes.
In a large bowl, toss mixed greens with basil, lemon, goat cheese, olive oil, salt and pepper. Place artichoke pieces on top and enjoy!
Meal Prep Tips: You can make multiple servings of this at once, store in separate containers and have an easy grab-n-go meal anytime; no reheating required. Instead of adding the lemon juice during prep, slice the lemons and store inside the individual salads to squeeze over when you're ready to eat.