How to Make It
1. Line a sheet pan with paper towels or a clean dish towel. Drain artichokes in a wire-mesh strainer and rinse well under cold water; drain again. Arrange artichokes in a single layer on prepared pan; set aside.
2. Whisk together Parmesan cheese, olive oil, vinegar, garlic, mustard, salt, and pepper in a small bowl. Place
2 tablespoons vinaigrette into each of 4 small lidded containers.
3. Divide artichoke hearts among 4 single-serving lidded containers. Top each with one-fourth of the spinach. Seal, and refrigerate for up to 4 days.
4. Just before serving, slice 1 hard- boiled egg and add to each container of artichokes and spinach. Just before serving, add vinaigrette and sprinkle each serving with 1 tablespoon chopped pistachios.
Also appeared in: Cooking Light, February, 2022,Carb-Smart Recipes