fresh lemon juice
extra-virgin olive oil
kosher salt and pepper
12-ounce jar artichoke hearts (packed in water or oil), drained and roughly chopped
5-ounce packages mixed greens
- In a medium bowl, whisk together the lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in the artichokes.
- Divide the greens among individual plates and top with the vinaigrette.