Feature

Recipe of the week: An ‘amazing,’ razor-thin artichoke salad

A close shave can be a thing of beauty, says Leslie Brenner in the Los Angeles Times. That “doesn’t apply only to a man’s face. Vegetables and fruits could use a shave too.” Anyone who’s ever tasted a truffle knows how slicing it paper-thin radically tran

A close shave can be a thing of beauty, says Leslie Brenner in the Los Angeles Times. That “doesn’t apply only to a man’s face. Vegetables and fruits could use a shave too.” Anyone who’s ever tasted a truffle knows how slicing it paper-thin radically transforms it from an ugly, unpalatable fungus into “one of the most amazing things you can eat.”

The same principle holds for the prickly artichoke. Eating one raw isunthinkable—like eating wood. But the texture and taste of an artichokesimilarly undergoes a wonderful transformation when it is sliced with a razor-sharp mandoline. This recipe, created by chef Stefano De Lorenzo of La Botte restaurant in Santa Monica, Calif., also incorporates shaved celery hearts and shaved Parmigiano-Reggiano. The resulting saladapproaches the very “edge of greatness.”

Recipe of the weekArtichoke Salad

Salad and assembly12 fresh baby artichokesJuice of 1/2 lemonDressing1 small white celery heart1/2 cup freshly shaved Parmigiano-Reggiano, dividedSalt and pepper to taste4 cups baby arugula, cleaned and trimmedOlive oil

Dressing1/2 tsp Dijon mustard1 ice cube3 tbsp freshly squeezed lemon juice1/2 cup plus 1 tsp best-quality olive oil, divided1/4 tsp saltFreshly ground pepper to taste

In a large bowl, whisk the Dijon mustard, ice cube, and lemon juice. Add the olive oil a few drops at a time, whisking to emulsify. Season with salt and pepper. Set aside. (Makes 2/3 cup.)

Trim the ends of the stems and pare down the artichokes to thetender leaves and hearts. As you work, place the prepared artichokesin a bowl with enough water and the lemon juice to cover. Remove the prepared artichokes from the lemon water and pat dry.

Using a mandoline, cut the artichokes into very thin, lengthwise slices. Place the slices in a large bowl and toss with 1 to 2 tbsp of dressing. Still using the mandoline, delicately slice the celery heart and add to thebowl with the artichoke slices. Add 1/4 cup Parmigiano-Reggiano, tossinggently, and season to taste with salt and pepper.

Place the arugula in another bowl and toss with 1 to 2 tbsp dressing or to taste. Gently combine the arugula and the artichoke-celery mixture. Add the remaining Parmigiano-Reggiano and transfer to a chilled salad bowl.

Drizzle the salad with the remaining teaspoon of olive oil. Pass the remaining dressing on the side. Serves 4. 

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