- 3 tablespoons fresh lemon juice
- 1/3 cup extra-virgin olive oil
- kosher salt and pepper
- 1 12-ounce jar artichoke hearts (packed in water or oil), drained and roughly chopped
- 2 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.