Ingredients
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1/4 cup pine nuts
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1 (12 oz) jar marinated quartered artichokes
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3 tbsp champagne vinegar
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2 tbsp olive oil
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8 cups packed arugula
Steps
1
In a small skillet, toast the pine nuts 5 min. on medium-low, until golden brown, stirring often.
2
Drain the artichokes and pat dry with paper towels. Add to a medium bowl, along with vinegar and oil. Season with salt and pepper to taste.
3
Divide the arugula among 4 plates. Spoon artichokes and dressing over arugula. Garnish with pine nuts.
