1. Drain the artichoke hearts, reserving the oil. In a small bowl, whisk together 2 tablespoons of the reserved oil with the lemon juice and honey. Quarter the artichoke hearts.
2. In a serving bowl, combine the artichokes, arugula and shredded Parmesan. Toss with the dressing.
Per serving: 156 calories, 8g fat, 5g saturated fat, 19mg cholesterol, 468mg sodium, 12g carbohydrate, 2g fiber, 9g sugar, 11g protein