Arugula Salad With Shaved Artichokes

• 1 cup cider vinegar
• 1/2 cup sugar
• 2 teaspoons red pepper flakes
• Kosher salt and black pepper
• 8 ramps or 8 scallions (white and light green parts only), trimmed
• 1/3 cup mayonnaise
• 2 ounces (1/2 cup) finely grated Parmesan cheese
• 2 tablespoons minced spring garlic or 2 cloves garlic, smashed to a paste
• 1/4 cup plus 1 Tbsp. fresh lemon juice
• 3 fresh globe artichokes
• 1/2 lemon
• 3 ounces (5 cups) loosely packed baby arugula leaves
• 4 ounces cremini mushrooms, very thinly sliced

1. Stir together vinegar, sugar, red pepper flakes, 1 cup water and 1 tablespoon salt in a large saucepan; bring to a boil over high heat. Add ramps; reduce heat to medium-high and simmer for 5 minutes. Drain.
2. Process mayonnaise, Parmesan, garlic, 2 tablespoons water, 1 tablespoon of the lemon juice, 1 teaspoon black pepper and 1/2 teaspoon salt in a mini food processor until smooth.
3. Stir together 4 to 6 cups water (enough to cover artichokes) and remaining 1/4 cup lemon juice in a large bowl. Trim about 2 inches from top of each artichoke. Cut each artichoke in half vertically. Remove fuzzy thistle from bottom with a spoon; discard. Trim any leaves and dark green layer from base. Rub edges with lemon and place in lemon-water mixture. Once all artichokes are trimmed, remove 1 at a time from water and thinly slice with a mandoline or sharp knife. Place in a large bowl. Add dressing, arugula and mushrooms; toss to coat. Top with ramps.

cider vinegar, sugar, red pepper, kosher salt, ramps, mayonnaise, parmesan cheese, spring garlic, lemon juice, artichokes, lemon, arugula, cremini mushrooms

Taken from www.myrecipes.com/recipe/arugula-salad-shaved-artichokes (may not work)