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Categories:Viewed: 45 - Published at: 8 years ago
Ingredients
- 2 bay leaves
- 1 lemon, halved
- 2 large artichokes, stems trimmed, 1 inch cut off tops
- 1 1 1/4-pound celery root, peeled, cut into 1/3-inch dice
- 1 large tomato, seeded, chopped
- 1 bunch fresh arugula (1/2 ounce), chopped
- 1/4 pound thickly sliced prosciutto, chopped
- 1 tablespoon plus 1 teaspoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 6 tablespoons olive oil
Method
- Bring large pot of water to boil.
- Add bay leaves.
- Squeeze in juice from 1 lemon half; add lemon half and artichokes.
- Cover and simmer until leaves easily pull away from artichokes, about 45 minutes.
- Drain.
- Let artichokes cool.
- Bring medium pot of water to boil.
- Squeeze in juice of remaining lemon half.
- Add celery root and boil until tender, about 2 minutes.
- Drain.
- Transfer celery root to medium bowl.
- Add chopped tomato, arugula and prosciutto to celery root.
- Place Dijon mustard in small bowl.
- Gradually mix in 2 tablespoons fresh lemon juice, then 6 tablespoons olive oil.
- Season to taste with salt and pepper.
- Stir half of dressing into celery root salad; reserve remainder for artichokes.
- (Can be prepared 6 hours ahead.
- Cover artichokes and celery root salad separately and refrigerate.
- Let dressing stand at room temperature.)
- Remove inner light-green leaves from artichokes.
- Using spoon, scoop out choke.
- Fill center of each artichoke with some celery root salad.
- Place artichokes on plates.
- Surround with remaining salad.
- Drizzle reserved dressing over artichokes and serve.
