Roasted Purple Artichoke Salad is beautiful and delicious. Made with baby purple artichokes, lemon and a tangy sherry dressing, it's a spring crowd pleaser.
In a very small bowl, combine the vinegar, agave, salt and pepper. Then gradually whisk in the oil. Set aside.
For the salad
Trim any sharp tips off of the artichoke leaves. (Kitchen sears are perfect for this.) Then cut each artichoke in fourths, lengthwise. (These beauties don't have a choke to remove!)
Bring a few inches of water to boil in a pot and place a steamer insert over the water. Place the artichokes into the steamer basket. Cover tightly, and steam for about 5 minutes. They will not be tender yet -- they will finish cooking in the oven.
Toss the artichokes in a medium-sized mixing bowl with the lemon juice, olive oil, salt and pepper. Once they are well coated, place them in a single layer on a baking sheet. (Don't wash the bowl!)
Roast the artichokes in the 425°F oven until they are beginning to brown and are tender, about 8 to 10 minutes. Remove them from the oven and let them cool completely.
In the same medium-sized mixing bowl, combine the arugula with the avocado, Parmesan, and onion.
Once the artichokes have cooled, add them, along with the dressing. Toss gently to coat all of the ingredients.