Serves one, but can easily be doubled or tripled

Ingredients

• 1 can of quartered artichoke hearts, drained, rinsed, and pat dry 
• 1 bunch of Tuscan kale, cleaned and finely chopped 
• EVOO 
• White balsamic vinegar
• Fig jam
• Red pepper flakes
• Toasted and salted almonds, about a handful 
• Kosher salt 
• Parmigiano Reggiano, finely grated

Directions  

1. Heat the oven to 400. Add the dried artichokes to a sheet pan lined with parchment paper. Roast for about 10 to 20 minutes until starting to char. It only took 10 minutes for me. 
2. While the artichokes roast prepare the dressing. Start with two to three tablespoons of oil, two to three tablespoons of vinegar, and about two teaspoons of fig jam. Stir and then add a good pinch of salt. Taste with a piece of kale and adjust with more vinegar, oil, or jam. I also like to stir in some red pepper flakes and grated Parmigiano Reggiano. 
3. Once the artichokes are done, remove them from the oven and immediately add the kale so that it warms through. You can throw it back in the oven for a couple of minutes if you like. Season with salt. Now toss with the dressing, adding as much as you like. Taste again for seasonings and finish with the toasted almonds and more Parmigiano Reggiano.