Warm Baby Artichoke Salad
1 lemon, halved
16 baby artichokes*, about 2 pounds total
1 cup chicken stock or broth
1/2 cup dry white wine
1/4 cup extra-virgin olive oil
2 cups arugula
4 ounces Parmesan cheese, shaved**
2/3 cup walnuts, toasted and coarsely chopped
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
Fill very large bowl with water. Juice lemon halves; add juice to water. Reserve lemon halves. Remove tough outer leaves of artichokes. Trim pointy tops and stems, rubbing artichokes with lemon halves. Transfer artichokes to lemon water as you work to prevent discoloration. Cut larger baby artichokes in half lengthwise, if desired.
Drain artichokes. Transfer to very large skillet; add chicken stock, wine, and 1/4 cup oil. Bring to boil. Reduce heat; simmer, covered, 15 minutes or until artichokes are tender, stirring occasionally. Uncover; cook and stir over medium-high heat 5 minutes more or until liquid has evaporated and artichokes begin to brown. Transfer to large bowl. Add arugula, Parmesan, and walnuts. Toss to combine. Season to taste with salt and pepper. Transfer to serving platter. Drizzle with remaining 2 tablespoons olive oil and serve immediately. Makes 8 servings.
*Tip: If baby artichokes are unavailable, omit soaking step. Use 4 (8-ounce) packages frozen artichoke hearts. Bring to boil with stock, wine, and oil. Reduce heat and simmer, covered, 6 minutes. Drain and proceed as above, omitting browning step.
**Tip: A vegetable peeler is perfect for this.