Italian Arugula Salad with Artichokes and Prosciutto

In Food Around The World, Gluten-free, Recipes by Lisa Soldo-JohnsonLeave a Comment

This fall we hosted an exchange student, Ignacia, from Chile. I will honestly admit that this South American country was one I hardly knew anything about. Outside of Chilean Seabass, I really had no clue what their traditional foods were like – but I was more than excited to learn. And, while I have inquisitively invested the last few decades learning to make traditional recipes from around the world, Chile wasn’t even on my radar until now.

So, why am I talking about Chile if this is an Italian salad? One of my favorite things to do with food is to reimagine or reinvent it with another culture or country in mind, making it a bit more unpredictable than the traditional recipe. That’s what I did with this salad. You may have heard of Artichoke Carpaccio which often includes thin slices of raw beef topped with artichokes and cheese. In Ignacia’s family, this salad is prepared using only artichokes, parmesan cheese, lemon juice and a touch of salt. But, the Italian in me wanted to take it in a different direction and the results are “morire per!” That’s Italian for, “to die for!”

This salad is so flavorful and beautiful that it makes a perfect accompaniment to fish, beef, poultry, or just about any meal. The hearty but light combination of meat and vegetables in this dish create a perfect meal all by itself. In fact, this is now my go-to salad when I want to prepare something quick and easy. Best of all, this is a salad that will impress even the pickiest salad loving guest. As they say in Italy, “Divertitevi!!” or “Please enjoy!”

Share this Post

want more recipe ideas?

Subscribe to receive free monthly updates and recipes via email that you can view on your favorite smartphone or browser.

Print Recipe
Italian Arugula Salad with Artichokes and Prosciutta Yum
The combination of bitter greens, salty prosciutto, buttery mushrooms, and mild tender artichoke hearts pairs perfectly with a splash of lemon juice for a delightful flavor explosion that compliments any meal.
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Heat butter in saute pan over medium heat. Add mushrooms and saute 4-5 minutes or until soft, lowering heat if necessary so the butter doesn't burn while cooking. Remove from heat and drain off liquid.
  2. On a large serving platter, lay halved prosciutto ham evenly around the plate. (I like to remove most of the fat from the meat before adding it to the salad.)
  3. Layer mushrooms on top of prosciutto.
  4. Layer artichoke hearts on top of musrooms, making sure they lightly cover entire platter. Use more if necessary.
  5. Layer arugula on top of artichokes. Lightly top the salad with olive oil, lemon juice, sea salt, and parmesean cheese.
  6. Serve immediately or cover and refrigerate until ready to serve.
Recipe Notes

Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com

Leave a Comment