experiencelifemag.com Print › | Back › Artichoke and Asparagus Salad Serves four April 2009 3 lemons 1 pound small artichokes 1/4 cup white wine vinegar 2 fresh or dried bay leaves Kosher salt 8 ounces thin to medium asparagus 1 small shallot, minced 1/2 cup extra-virgin olive oil, plus more for serving 4 sprigs mint Fill a large bowl with cold water. Cut two of the lemons in half and juice them into the water, tossing in the lemon rinds as well. Remove the outer tough leaves from each of the artichokes so only the tender, light yellow leaves are showing. Using a paring knife, trim the bottom and peel the green outer layer from the stem. Trim the top 1 inch from each artichoke. Put each artichoke in the acidulated water as soon as you’re finished. When all the artichokes have been trimmed, cut them in half lengthwise and use a spoon to scoop out the furry choke and tiniest pinkish leaves. Place the cleaned artichokes in a medium saucepan and cover with cold water. Add the vinegar, bay leaves and about 1 1/2 tablespoons salt; the water should be just slightly less salty than the sea. Place a piece of parchment paper cut to fit just inside the pan over the artichokes; press it down so it touches the water. Bring to a boil over medium-high heat. Reduce the heat and simmer until the artichokes can be easily pierced through the heart with knife, about 30 minutes. Remove the pot from the heat, remove the parchment paper from the pan, and let cool completely. Bring a pot of salted water to a boil and prepare a bowl of ice water. Snap the fibrous ends off the asparagus. Add the asparagus to the boiling water and cook until slightly tender but still with good bite, about one minute. Drain the asparagus and plunge it into the ice water to stop the cooking and retain the green color. When cool, dry the asparagus on a clean kitchen towel. Cut on a slant into 1 1/2-inch pieces. Set aside. Juice the remaining lemon and mix with the shallot in a small bowl. Set aside to macerate for 10 minutes. Add a pinch of salt and, whisking constantly, slowly pour in the olive oil. Set the dressing aside. Remove the artichokes from their cooking liquid and slice them lengthwise from top to stem. Combine the sliced artichokes and the asparagus in a medium bowl and set aside. Strip the leaves of mint from the stems and coarsely chop the leaves. Put them in the bowl of artichokes and asparagus. Add the dressing and toss slightly to combine. Season to taste with salt and pepper. Arrange the salad on four plates. Drizzle with olive oil and serve. Recipe excerpted from Outstanding in the Field: A Farm to Table Cookbook by Jim Denevan (Clarkson Potter, 2008).

Artichoke and Asparagus Salad

Serves four

• 3 lemons
• 1 pound small artichokes
• 1/4 cup white wine vinegar
• 2 fresh or dried bay leaves
• Kosher salt
• 8 ounces thin to medium asparagus
• 1 small shallot, minced
• 1/2 cup extra-virgin olive oil, plus more for serving
• 4 sprigs mint

Fill a large bowl with cold water. Cut two of the lemons in half and juice them into the water, tossing in the lemon rinds as well. Remove the outer tough leaves from each of the artichokes so only the tender, light yellow leaves are showing. Using a paring knife, trim the bottom and peel the green outer layer from the stem. Trim the top 1 inch from each artichoke. Put each artichoke in the acidulated water as soon as you’re finished.

When all the artichokes have been trimmed, cut them in half lengthwise and use a spoon to scoop out the furry choke and tiniest pinkish leaves. Place the cleaned artichokes in a medium saucepan and cover with cold water. Add the vinegar, bay leaves and about 1 1/2 tablespoons salt; the water should be just slightly less salty than the sea. Place a piece of parchment paper cut to fit just inside the pan over the artichokes; press it down so it touches the water. Bring to a boil over medium-high heat. Reduce the heat and simmer until the artichokes can be easily pierced through the heart with knife, about 30 minutes. Remove the pot from the heat, remove the parchment paper from the pan, and let cool completely.

Bring a pot of salted water to a boil and prepare a bowl of ice water. Snap the fibrous ends off the asparagus. Add the asparagus to the boiling water and cook until slightly tender but still with good bite, about one minute. Drain the asparagus and plunge it into the ice water to stop the cooking and retain the green color. When cool, dry the asparagus on a clean kitchen towel. Cut on a slant into 1 1/2-inch pieces. Set aside.

Juice the remaining lemon and mix with the shallot in a small bowl. Set aside to macerate for 10 minutes. Add a pinch of salt and, whisking constantly, slowly pour in the olive oil. Set the dressing aside.

Remove the artichokes from their cooking liquid and slice them lengthwise from top to stem. Combine the sliced artichokes and the asparagus in a medium bowl and set aside.

Strip the leaves of mint from the stems and coarsely chop the leaves. Put them in the bowl of artichokes and asparagus. Add the dressing and toss slightly to combine. Season to taste with salt and pepper.

Arrange the salad on four plates. Drizzle with olive oil and serve.

Recipe excerpted from Outstanding in the Field: A Farm to Table Cookbook by Jim Denevan (Clarkson Potter, 2008).

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