Halve the artichokes lengthwise and pat dry between two layers of paper towels. Halve the tomatoes. Pick the parsley leaves off the stems. Mince or grate the garlic. Peel and dice the Idaho potato into 1⁄2–inch pieces. HINT: Be sure to cut the potatoes as evenly as possible; use the ruler above for help!

Heat a 1⁄4–inch layer of oil in a large pan over medium-high heat. Add the potatoes and fry for 6-7 minutes, turning to cook on all sides, until golden brown and crispy. Remove from oil and reserve on a paper-towel lined plate. Season with salt and pepper.

Add the artichokes to the same pan and fry for 6-7 minutes, turning to cook on all sides, until golden brown and crispy. Remove from oil and reserve on a paper-towel lined plate. Season with salt and pepper.

Make the chipotle dressing: in a small bowl, mix together the mayonnaise, white wine vinegar, garlic (to taste) and chipotle powder (to taste). Season with salt and pepper.

Plate the arugula and top with tomatoes, sliced almonds, goat cheese, potatoes, and artichokes. Drizzle with chipotle dressing, garnish with parsley leaves, and enjoy!