Crispy Artichoke Salad with Lemon Vinaigrette | America's Test Kitchen

Name: Crispy Artichoke Salad with Lemon Vinaigrette | America's Test Kitchen
Ingredients: 3 cups jarred whole baby artichoke hearts packed in water , halved, rinsed, and patted dry; 3 tablespoons cornstarch; 1 cup plus 4 teaspoons extra-virgin olive oil , divided; 1 tablespoon lemon juice; ¾ teaspoon Dijon mustard; ¾ teaspoon minced shallot; Pinch table salt; 2 ounces (2 cups) mizuna or baby arugula; ¾ cup frozen peas , thawed; 1 teaspoon za'atar

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We wanted to feature artichokes in a salad, but we wanted the dish to be easy. So we went straight to the heart of the matter.

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Ingredients

3 cups jarred whole baby artichoke hearts packed in water , halved, rinsed, and patted dry
3 tablespoons cornstarch
1 cup plus 4 teaspoons extra-virgin olive oil , divided
1 tablespoon lemon juice
¾ teaspoon Dijon mustard
¾ teaspoon minced shallot
Pinch table salt
2 ounces (2 cups) mizuna or baby arugula
¾ cup frozen peas , thawed
1 teaspoon za'atar