Crispy Artichoke + Arugula Salad

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Let's take a little imagination vacation to a magical restaurant nestled on the water in St. Barth's called Maya's.

In their words, "Maya's concept since the beginning was to change the menu daily, use the freshest products available and to keep things simple and clean."  To me, this is the absolute best kind of restaurant because they are pretty much obsessed with the quality of the food they serve, and instead of being fussy and uptight, the atmosphere is super laid back.I also made friends with a random cat last time I was there and kept sneaking her bites of fish under the table. I'M A REBEL WITHOUT A CAUSE, GUYS!

The first time we went to Maya's I saw the word "artichaut" on the appetizer list and was like, "WELP, I know what I'm having!"  If there are artichokes involved in something, I would like to be a part of it.

I know - I have an artichoke problem. I'm seeing someone about it. But let's not get distracted from the situation at hand.  "Maya's Salad," as I call it, has a few of my favorite things: minimal ingredients paired with maximum flavor and texture.  Are you excited yet?

The only thing that could possibly make this salad better is physically eating it in the candlelit restaurant with the warm breeze and the sounds of waves (and random cats, obv).  But traveling costs dolla billz, and our imagination is free - so the second best thing is closing your eyes and creating the island paradise in your mind with eat bite.

This salad is fun to make, and is absolutely jam-packed with antioxidants.  Take about 10 minutes out of your day to whip up this bowl of lemony, peppery goodness.  Your tastebuds (and body) will thank you later. 

Ingredients

Ingredients

Crispy Artichoke + Arugula Salad

Serves 2

Ingredients:  (Always organic, if possible!)

  • 6 oz artichoke hearts

  • 4 oz arugula

  • 3 tbsp extra virgin olive oil

  • Juice of 1 lemon (about 2 tbsp)

  • 2 tbsp ghee

  • Red pepper flakes

  • Salt + pep

Directions:

  • Melt ghee in a frying pan over medium heat (I like to use cast iron)

  • Add artichoke hearts and season with salt and pep

  • Cook for about 3 min, or until one side turns golden brown, and then flip and cook the other side, about 3 min

  • While the artichokes are cooking, whisk the olive oil, lemon juice, salt, pep and red pepper flakes in a bowl to create the dressing

  • Toss the arugula with the dressing and separate into serving bowls

  • Once the artichokes are beautifully golden brown on both sides divide them between the serving bowls filled with arugula and enjoy!

Health Benefits:

Artichokes:

  • High in antioxidants

  • Anti-inflammatory

  • Improves liver health, promotes detoxification

  • Stimulates digestion and metabolic processes

  • Improves bone health and density

  • Beneficial to brain health

  • Promotes cardiovascular health

Arugula:

  • Reduces inflammation

  • High in antioxidants

  • Decreases blood pressure

  • Improves circulation + oxygenation

  • Lowers risk of cancer

  • Boosts bone health

  • Improves digestion

  • Stabilizes blood sugar levels

Lemons:

  • High in antioxidants

  • Helps fight cancer

  • Lowers inflammation

  • Protects against arthritis

  • Improves digestion

  • Helps reduce fever

  • Facilitates detoxification + weight loss

  • Supports liver health

  • Relieves respiratory problems

  • Lowers blood pressure

Olive Oil:

  • Anti-inflammatory

  • High in antioxidants

  • Promotes cardiovascular health

  • Balances cholesterol

  • Improves digestion

  • Supports bone health

  • Improves cognitive function

  • Lowers risk of cancerIngredients

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