Mesclun Greens With Toasted Pecans, Shaved Braised Artichokes, Tossed In A Roasted Shallot Vinaigrette
Serves: 2
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
56
Spice
50
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tbsp
Salt2 large
Artichoke (fresh)3 tbsps
Extra-Virgin Olive Oil1 medium
Shallot1 cup
White Wine Vinegar2 tbsps
All-Purpose FlourDirections:
1
Toss the greens with the shallot vinaigrette ina large bowl and season with salt and pepper
2
Divide the greensequally onto 4 chilled salad plates
3
Sprinkle the pecans evenlyover each salad and thinly shave 1/2 of each artichoke over eachsalad using a Japanese mandoline
4
In a small skillet, heat 1 tablespoon of olive oil over medium-high heat
5
Thinly slice the shallot and saute it in the pan until it begins to brown slightly
6
Remove the pan from the heat and place the cooked shallot in a blender
7
Add the white wine vinegar and puree the mixture
8
Slowly drizzle in the remaining olive oil in a steady stream while the blender is running
9
When all of the oil is incorporated, season with salt and pepper
10
Yield: 1 cup Start by preparing the braising liquid
11
Combine the flour, lemon juice, oil and salt in a medium saucepan
12
Add the water and whisk vigorously to combine
13
Bring the mixture to a simmer over medium-low heat and cover
14
To prepare the artichokes: take each artichoke and starting from the bottom, tear off the leaves until you come halfway up the artichoke, rubbing the exposed areas with the cut lemon as you go to prevent it from oxidizing
15
At this point turn the artichoke on its side and cut off the remaining top inch of leaves with a serrated knife
16
Cut the artichoke in half lengthwise and scrape out all of the fuzz that sits on top of the heart
17
Keep rubbing the artichoke with lemon as you work
18
Finally trim off any more tough leaves and green spots anywhere else on the artichoke
19
Drop them into the simmering braising liquid
20
Simmer covered for about 20 minutes or until a paring knife easily slides into the artichoke heart
21
Cool the heart in the cooking liquid and store in the refrigerator until ready to use