Arugula Salad With Artichoke, Ricotta Salata and Pumpkin Seeds

Name: Arugula Salad With Artichoke, Ricotta Salata and Pumpkin Seeds
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 4 globe artichokes; 1 lemon, halved; 2 tablespoons olive oil; 2 heads garlic, peeled and halved crosswise; 1 1/2 cups white wine; 1/2 cup Champagne vinegar; 8 large sprigs fresh tarragon; 1 bay leaf; 1 sprig thyme; 10 black peppercorns; 1 quart chicken stock, homemade or low-sodium; 2 cups water; 1/4 cup grapeseed oil; 1/4 cup extra-virgin olive oil; Salt and pepper to taste; 1 bunch arugula, rinsed, stems removed; 1 head frisee, rinsed, stems removed; 1/4 pound ricotta salata cheese, thinly sliced or shaved; 1/4 cup toasted green pumpkin seeds; 1/4 cup pumpkin-seed oil

By Molly O'Neill

Total Time: 1 hour 15 minutes
Rating: (0)
Notes: Read community notes

Featured in: Food; The Day The Chefs Ate Lunch

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Ingredients

Yield:6 servings

For the Artichokes

4globe artichokes
1lemon, halved
2tablespoons olive oil
2heads garlic, peeled and halved crosswise
1½cups white wine
½cup Champagne vinegar
8large sprigs fresh tarragon
1bay leaf
1sprig thyme
10black peppercorns
1quart chicken stock, homemade or low-sodium
2cups water

For the Vinaigrette

¼cup grapeseed oil
¼cup extra-virgin olive oil
Salt and pepper to taste

For the Salad

1bunch arugula, rinsed, stems removed
1head frisee, rinsed, stems removed
¼pound ricotta salata cheese, thinly sliced or shaved
¼cup toasted green pumpkin seeds
¼cup pumpkin-seed oil

Ingredient Substitution Guide

Preparation

Step 1
Slice the top ⅓ off each artichoke. Remove the outer leaves and rub the artichoke with lemon.
Step 2
Heat the oil in a pot, and saute the garlic for 5 minutes or until golden. Add the wine and vinegar and bring to a low boil for 10 minutes, until it is reduced by half. Add the herbs, peppercorns, stock and water. Add the artichokes, bring them to a boil and simmer until tender, about 30 minutes. Remove the artichokes and cool.
Step 3
Strain the braising liquid, discarding the garlic and herbs, and measure 2 cups. Pour the liquid in a small saucepan and simmer until reduced to ½ cup, about 15 minutes. Set aside to cool.
Step 4
Remove the cooked artichokes' leaves, scoop out the chokes and slice each heart into 8 pieces.
Step 5
Put the reduced braising liquid in a blender on low, and drizzle in the oils. Season to taste.
Step 6
Toss the arugula, frisee and artichoke hearts with the vinaigrette. Divide among 6 plates. Arrange the cheese on top and sprinkle with the pumpkin seeds. Drizzle the pumpkin-seed oil around the perimeter and serve.

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Kelly B3 years ago

I know this recipe is from the '90s, but—I had pumpkin seeds from my jack o' lantern and wanted a salad to make them with. Despite being fussy as all get out, this recipe turned out awesome. The dressing with the braising liquid is so smart. Did have q's though: - The amount of braising liquid is not enough to cover the artichokes, so I put a top on to make sure I could steam them. Still, weird? - How the heck do you slice an artichoke heart into 8 pieces? - Where do you find pumpkin-seed oil?

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