| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
April 1994 |
1 |
servings |
INGREDIENTS
| 2 |
|
Bay leaves |
| 1 |
|
Lemon; halved |
| 2 |
lg |
Artichokes; stems trimmed, 1 |
|
|
; inch cut off tops |
| 1 |
|
Celery root; peeled, cut into |
|
|
; 1/3-inch dice (1 |
|
|
; 1/4-pound) |
| 1 |
lg |
Tomato; seeded, chopped |
| 1 |
bn |
Fresh arugula; (1/2 ounce), chopped |
| 1/4 |
lb |
Thickly sliced prosciutto; chopped |
| 1 |
tb |
Plus 1 teaspoon Dijon mustard |
| 2 |
tb |
Fresh lemon juice |
| 6 |
tb |
Olive oil |
INSTRUCTIONS
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.
Serves 2.
Bon Appetit April 1994
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