INGREDIENTS
2 lb
Baby artichokes
5 oz
Baby arugula
1
large clove Garlic
1/2
packed tsp Lemon, zest
2
Lemons
1/4 cup
Mint, loosely packed fresh
2 tbsp
Shallot
1/4 cup
Lemon juice, fresh
1/4 tsp
Red pepper flakes
2
Sea salt, Fine
1/2 cup
Olive oil, extra-virgin
4 cups
Ciabatta
2 oz
Parmigiano-reggiano