Arugula Salad With Artichoke, Ricotta Salata and Pumpkin Seeds

Ingredients

For the artichokes:

• 4 globe artichokes
• 1 lemon, halved
• 2 tablespoons olive oil
• 2 heads garlic, peeled and halved crosswise
• 1 ½ cups white wine
• ½ cup Champagne vinegar
• 8 large sprigs fresh tarragon
• 1 bay leaf
• 1 sprig thyme
• 10 black peppercorns
• 1 quart chicken stock, homemade or low-sodium
• 2 cups water

For the vinaigrette:

• ¼ cup grapeseed oil
• ¼ cup extra-virgin olive oil
• Salt and pepper to taste

For the salad:

• 1 bunch arugula, rinsed, stems removed
• 1 head frisee, rinsed, stems removed
• ¼ pound ricotta salata cheese, thinly sliced or shaved
• ¼ cup toasted green pumpkin seeds
• ¼ cup pumpkin-seed oil

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    575 calories; 43 grams fat; 8 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 12 grams polyunsaturated fat; 29 grams carbohydrates; 8 grams dietary fiber; 5 grams sugars; 16 grams protein; 24 milligrams cholesterol; 677 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Slice the top 1/3 off each artichoke. Remove the outer leaves and rub the artichoke with lemon.
2. Heat the oil in a pot, and saute the garlic for 5 minutes or until golden. Add the wine and vinegar and bring to a low boil for 10 minutes, until it is reduced by half. Add the herbs, peppercorns, stock and water. Add the artichokes, bring them to a boil and simmer until tender, about 30 minutes. Remove the artichokes and cool.
3. Strain the braising liquid, discarding the garlic and herbs, and measure 2 cups. Pour the liquid in a small saucepan and simmer until reduced to 1/2 cup, about 15 minutes. Set aside to cool.
4. Remove the cooked artichokes’ leaves, scoop out the chokes and slice each heart into 8 pieces.
5. Put the reduced braising liquid in a blender on low, and drizzle in the oils. Season to taste.
6. Toss the arugula, frisee and artichoke hearts with the vinaigrette. Divide among 6 plates. Arrange the cheese on top and sprinkle with the pumpkin seeds. Drizzle the pumpkin-seed oil around the perimeter and serve.

1 hour 15 minutes