Yields 4 main dish servings or 6-8 salad servings.
In place of the teriyaki ginger sauce use 1 and 1/2 cups sesame teriyaki sauce + 1/2 teaspoon ground ginger, or 1 and 1/2 cups sesame teriyaki sauce + 1 cube frozen ginger.
In place of the frozen artichoke bottoms use 1 (11–14-oz) (300-400 g) can or jar of artichoke bottoms, drained and thoroughly rinsed to remove brine.
To add some extra crunch and flavor, toss in French’s fried onions.
Photography: Lisa Monahan.
Food Styling: Chanie Nayman.