Step 1

Wash and dry all produce. Drain artichokes, then halve lengthwise through stem ends. Pat dry between two paper towels.

Step 2

Thinly slice olives. Halve tomatoes lengthwise. Pick parsley leaves from stems. Mince or grate garlic. Peel potatoes, then cut into 1/2-inch cubes.

Step 3

Heat a thin layer of olive oil (we used 2 TBSP) in a large pan over medium-high heat. Add potatoes and cook, tossing occasionally, until browned and crispy all over, 8-10 minutes. Remove from pan with a slotted spoon and transfer to a paper-towel-lined plate. Season with salt and pepper. Set aside.

Step 4

Add artichokes to same pan. Cook, tossing occasionally, until browned and crisp on surface, 5-6 minutes. Remove from pan with a slotted spoon and transfer to another paper-towel-lined plate. Season with salt and pepper.

Step 5

In a small bowl, combine mayonnaise, 1 TBSP vinegar (we sent more), a pinch of garlic, and a pinch of chipotle powder. Season with salt, pepper, and more garlic and chipotle powder, as desired.

Step 6

Divide arugula between plates. Top with potatoes, artichokes, tomatoes, olives, feta cheese, and almonds. Drizzle with aioli and garnish with parsley.