Dana Treat – Treat Yourself

Two Years

Posted May 9, 2010

Braised Artichoke Salad with Lemon-Mustard Vinaigrette

Dana Treat Original
Serves 4

Whenever I use fresh artichokes, I always buy the babies because they rarely have a choke to cut out.  You can certainly use full-size ones here, they will just be more work.  I would use 2 or 3 in that case, depending on their size.

I always make my salad dressing in a jar rather than a bowl, that way it can be shaken rather than whisked and stored easily in the refrigerator.  Salsa jars work well because they have a wide mouth.

For the Salad:
About 16 baby artichokes
1 lemon, cut in half
Olive oil
1 medium yellow onion, finely chopped
10 sun-dried tomatoes, thinly sliced
1/2 cup dry white wine
Salt and freshly ground black pepper
About 5 ounces of your favorite lettuce
1 medium avocado, cut into 1″ chunks

For the dressing:
1 garlic clove, pressed
Juice of 1 lemon
1 tbsp. white wine vinegar
1 tsp. mustard
Salt and freshly ground black pepper
1/3 cup olive oil, or more to taste

To trim the artichokes: Fill a large bowl with cold water.  Squeeze the juice out of both halves of the lemon and add the lemon itself to the bowl.  This will help keep the artichokes from turning brown.  Trim both the top and bottom of the artichoke, then start to break off the leaves.  Continue going until the leaves are very tight and lighter in color.  Trip the base of the artichoke so that it is flush with the leaves.  Cut the artichoke in half, scoop out the choke (the hairy stuff) is there is one, and put both halves in the bowl of water.  Repeat with remaining artichokes.

Heat a large sauté pan over medium heat.  Add just enough olive oil to coat the bottom of the pan, then add the onion.  Sauté until softened and just starting to brown, about 8 minutes.  Scoop the artichoke hearts out of the water and add them directly to the pan with the onions.  Sauté for 2 minutes, then pour in the wine.  Raise the heat to medium-high, cover the pan, and cook until the artichokes can be easily priced at their thickest part with a fork.  You may need to add more wine if it evaporates too quickly.  Once they are done, stir in the sun-dried tomatoes and set aside.  (This step can be made 1 day ahead.  Cover and refrigerate.  Bring to room temperature before using.)

Meanwhile, wash and dry your lettuce.  Place in a large salad bowl along with the avocado.  Once the artichoke mixture is cool, add that in as well.  Toss with dressing with just enough dressing to coat the leaves well.  (You may have leftover dressing.)

For the dressing: Place the garlic, lemon juice, white wine vinegar, mustard, a healthy pinch of salt and few grinds of pepper in a jar.  Cover and give it a good shake.  Open the jar and pour in the olive oil, then re-cover it and shake until the dressing is emulsified.  Taste for seasoning.  I like my dressing really sharp so I add less olive oil than what is traditional.  Do what you like.

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