Skip to main content
Epicurious
Bon Appétit

Spring Artichokes

3.8

(1)

Recipe information

  • Yield

    Serves 2

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

Preparation

  1. Step 1

    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.

    Step 2

    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.)

    Step 3

    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.

TagsArtichokeVegetableCeleryTomatoArugulaLeafy GreensProsciuttoHamMeatSideDinnerDairy FreeGluten FreeNut FreeKetoSimmerSpringBon Appétit
Read More
Sausage With Charred Cabbage and Giardiniera
A bed of charred cabbage speckled with chopped giardiniera makes the perfect landing place of sweet Italian sausages and plenty of basil.
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Stacked Muffuletta Salad
This towering salad—built with the components of a muffuletta sandwich like mortadella and an olive dressing—is ready for a party.
Gambas al Ajillo
This speedy Spanish dish of shrimp cooked in olive oil and garlic can be a main or appetizer. It all depends on how you dress it up.
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Zucchini, Pea, and Bulgur Pilaf
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Radicchio Salad With Blue Cheese Dressing
Blue cheese lovers, this one's for you. A glossy blue cheese dressing is tossed with radicchio, hazelnuts, and roasted squash for a satisfying fall salad.
Cucumber and Avocado Salad Bean Dip
Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”