Ingredient of the Month
May: Artichoke

This mineral-rich vegetable is part of one of the most enticing flavor combinations: artichokes and lemon.

Buying: Select an artichoke that is compact and heavy for its size. There are different varieties of artichokes, so size (big or small) is not an indication of quality. Perfectly ripe artichokes should have bright green, firm and tightly packed leaves. Some varieties are more violet, such as the small Provencal artichoke which is purple.

Storing: Store unwashed artichokes in a perforated bag in the refrigerator for up 4 days. Cooked artichokes should not be left out at room temperature for too long, as they tend to break down quickly

Preparing: To trim an artichoke pull off the tough outer leaves. Use a large chef’s knife to remove the stem, if any. Cut the choke just above the heart, about 1 ½ inches from the stem end. Use a paring knife to trim away the green leaves until you get down to the yellow part (the heart). Cut the artichoke in half lengthwise and scoop out the hairy choke. Cut the halves lengthwise to make quarters. Keep in water acidulated with lemon juice to prevent discoloration. Artichokes can be baked, boiled, and steamed. The most popular method is boiling, but whole artichokes can darken if not completely covered with water.

Fact:Ancient Greeks and Romans held the artichoke in high esteem. During the Middle Ages it developed a reputation as an aphrodisiac, and becam rare during this period of time.


Artichoke Salad with Lemon Vinaigrette

Serves 4

Ingredients:

For the Artichoke Salad:
24 baby artichokes (about 6 lbs. total weight)
1/3 cup olive oil
2 cloves garlic, lightly crushed in their skins
1 tablespoon thyme leaves
Kosher salt
Black pepper in mill
¼ cup ricotta cheese, plus 4 dollops for serving
½ cup tomato confit, or diced, seeded, fresh tomato
2 bunches arugula (about 4 ounces total weight),
tough stems discarded, well washed in several changes of cold water and spun dry
2 tablespoons crumbled ricotta salata, or 2
tablespoons grated parmigianno-reggiano or pecorino romano

For the Lemon Vinaigrette:
3 tablespoons garlic confit or 1 clove fresh garlic, minced
3 tablespoons freshly squeezed lemon juice
1 tablespoon balsamic vinegar
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper 1 ½ teaspoons salt

Method:

Lemon Vinaigrette:

Put the garlic confit, lemon juice, balsamic vinegar, salt, and pepper in a standing blender. With the motor running, slowly add the oil in a thin stream to make an emulsified vinaigrette. Transfer to a bowl. Set aside.

Artichoke Salad:

Preheat the oven to 375 degrees. Clean and peel the artichokes down to the heart (refer to instructions above). Cut each one in half and remove the choke.

Spread the artichokes out on a rimmed cookie sheet. Drizzle with the olive oil and add the garlic and thyme. Season with salt and pepper, turning the artichokes to coat them evenly with the oil and seasoning. Roast, shaking the pan from time to time, until the artichokes are nicely browned around the edges, 15 to 18 minutes. Let cool.

Meanwhile, put the ricotta in a small mixing bowl. Season with salt and about 4 grinds of pepper, or to taste, and whip with a whisk or rubber spatula until creamy.

Put the artichokes, tomato confit, and arugula in a stainless-steel mixing bowl and drizzle with the lemon vinaigrette. Toss to dress the salad with the vinaigrette. Divide the salad among 4 salad plates, being sure to include a good mix of ingredients in each serving. Top each salad with a dollop of ricotta cheese, and sprinkle with crumbled ricotta salata. Serve.