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Recipe Detail Page
Baby Artichoke Salad with Arugula, Pine Nuts & Parmesan
Spring 2016
Tossed in a bright lemon dressing, this salad combines the nuttiness of fresh artichoke hearts with peppery arugula and the salty pop of Parmigiano. If you don’t have a citrus zester, remove a strip of lemon zest with a Y‑peeler then cut it into fine strips with a chef’s knife. You can also use the peeler to shave the Reggiano into thin shards.
Serves 4 to 6
LEMON VINAIGRETTE
2 tsp (10 mL) Dijon mustard
¼ cup (60 mL) fresh lemon juice
½ cup (125 mL) extra virgin olive oil
1 tbsp (15 mL) finely chopped shallot
Pinch each salt and freshly ground pepper
ARTICHOKES
1 lemon, halved crosswise
1 container 9- to 12-count fresh baby artichokes
2 tbsp (30 mL) extra virgin olive oil
3 cloves garlic, sliced
3 sprigs mint
1 bay leaf
⅔ cup (160 mL) dry white wine
Salt and freshly ground pepper to taste
SALAD
1 container (140 g) washed baby arugula
Pinch each salt and freshly ground pepper
¼ cup (60 mL) pine nuts, toasted
2 tbsp (30 mL) thin strips lemon zest (no white pith)
Shaved Parmigiano-Reggiano cheese
1 For lemon vinaigrette, whisk mustard and lemon juice in a medium bowl. Slowly whisk in olive oil until emulsified. Whisk in shallots, salt and pepper. (Dressing will keep, covered and refrigerated for 5 days. Whisk again before using.)
2 For artichokes, fill a medium bowl half full with cold water. Squeeze in juice of a half a lemon. Working one at a time, trim artichoke stems to ½ inch (1 cm). Remove and discard leaves until you reach the inner yellow leaves with green tips. Cut off top to remove green tips. With a pairing knife, peel any dark green parts from base and stems. Cut in half. With tip of knife, remove fuzzy chokes and purple inner leaves, if there are any. Rub artichoke hearts with other lemon half. Place in lemon water.
3 In a large sauté pan (with lid), heat oil over medium heat. Add garlic. Cook, stirring, 2 minutes. Drain artichokes and add to pan with mint, bay leaf, wine, salt and pepper. Cover and adjust heat to maintain simmer. Cook until tender, 15 to 20 minutes. Transfer to baking tray to cool. Discard garlic, herbs and any lemon seeds. When cool, toss artichokes with a little lemon vinaigrette. (Artichokes will keep, covered and refrigerated for 3 days. Bring to room temperature before using.)
4 To serve the salad, place arugula in bowl with salt and pepper. Drizzle enough dressing to lightly coat. Toss and arrange on serving platter. Top salad with artichokes, pine nuts, lemon zest and cheese.
Serves 4 to 6
