Ingredients
2 bunches arugula, trimmed
1 1/3 cups part-skim ricotta
6 large marinated artichoke hearts, halved lengthwise, marinade reserved
Salt and pepper
Lemon wedges and shaved Parmesan, for serving
Preparation
Divide arugula, ricotta, and artichokes among four dishes. Season with salt and pepper, drizzle with reserved marinade, and serve with lemon wedges and Parmesan.
