Artichoke Pasta Salad

In a large serving bowl, combine the extra virgin olive oil, artichoke oil, Dijon mustard, lemon juice, lemon zest, grated Parmigiano Reggiano (or Pecorino Romano), and kosher salt; whisk vigorously until the dressing emulsifies and is smooth.

Bring a pot of salted water to a boil, add the pasta, and cook according to package directions until al dente (about 8–10 minutes). Drain, rinse briefly with cool water to stop cooking, and set aside.

While the pasta cooks, drain the jarred grilled artichokes and cut each piece into quarters if not already done; toast the almonds or pignoli nuts in a dry skillet over medium heat for 2–3 minutes until fragrant, then set aside to cool.

Drain and rinse the cannellini beans; pat dry with a clean kitchen towel.

Add the cooked, cooled pasta to the bowl with the dressing and toss until every strand is evenly coated.

Stir in the quartered artichokes, drained cannellini beans, chopped chives, dill (or tarragon), and the toasted nuts; toss gently to distribute all ingredients uniformly.

Cover the bowl and refrigerate the salad for at least 15 minutes (or up to 2 hours) to allow the flavors to meld.

Just before serving, fold in the fresh arugula or baby spinach, then garnish the top with shaved Parmigiano Reggiano.

Serve the salad chilled or at room temperature, adjusting salt to taste if needed.