Blueberry Salad

• 4 ounces baby spinach
• 4 ounces arugula
• 1 cup blueberries
• 1 cup cucumber, sliced
• 1 bunch scallions, sliced
• ½ cup fat free crumbled feta cheese
• Fresh ground pepper, to taste
• 41 Olive Wild Blueberry Dark Balsamic (click here to shop)

1.  Have ready a bowl filled with cold water and squeeze the juice of half a lemon into it.
2. Cut the artichoke about 1/3 of the way from the bottom. Rub cut surface with the other lemon half.
3. Peel back and snap the leaves around the base of the artichoke without cutting off the stem.
4. Peel the outer layer of skin off the stem but keep the stem intact.
5. Rub all cut surfaces with the lemon and drops into the lemon water bowl.
6. Repeat with remaining artichokes.
7. Place the oil and garlic and the lemons halves in a pot large enough to hold the four artichokes.
8. Heat the oil and when it is warm add the artichokes, cut side down, then add the stock so it comes to about 2/3 of the way up the sides of the artichokes but not up to the stem.
9. Add thyme, mint, pepper flakes, salt and parsley.
10. Bring to a gentle boil, lower heat to a steady simmer and cover the pot.
11. Cook until the artichokes are cooked through. you can insert a knife into them to see if they are done.
12. When they are ready remove the artichokes to a plate.
13. Raise the heat a little under the pot and reduce the liquid to a light sauce consistency.

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