Arugula Salad with Artichokes, Tomatoes, and Pesto Vinaigrette (adapted from Ellie Krieger)

1 cup chopped tomatoes
1 cup canned artichoke hearts, quartered
5 cups baby arugula
2 tablespoons red wine vinegar
2 tablespoons store bought pesto sauce
freshly ground black pepper
parmesan cheese (optional)

Arrange tomatoes and artichoke hearts over a bed of arugula. Whisk together the vinegar and pesto and drizzle over the salad.

Lemon Artichoke Hearts Sauce (from Sarah Manaresi’s Kitchen)

1.5 tablespoons olive oil
1/2 white onion, finely chopped
4 medium garlic cloves, minced
1 1/2 cups quartered artichoke hearts (canned or jarred – not frozen or marinated)
2/3 cup dry white wine
1/3 cup water
1 teaspoon freshly squeezed lemon juice
1/2 cup lightly packed thinly sliced basil leaves
1 teaspoon lemon zest
salt and freshly ground black pepper

Heat oil in a large frying pan over medium-high heat. Add onion and garlic, season with salt and freshly ground black pepper, and cook until golden, about 6 minutes. Add artichoke hearts and cook until slightly broken down, about 2-3 minutes.

Add wine, water, and juice and scrape the bottom of the pan to incorporate any browned bits. Cook until alcohol smell is cooked off and sauce is slightly reduced, about 5 minutes. Remove from heat, stir in basil and lemon, and serve. Pairs well with a white fish, such as tilapia or halibut, or chicken.