Crispy Artichoke + Arugula Salad
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.
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