From Chef Jody Adams – reprinted with permission

Makes 4 main course servings 

Artichokes

1 cup extra virgin olive oil

1 small onion, chopped into ½-inch dice

Kosher salt

2 garlic cloves, finely chopped

1 lemon, scrubbed

1 orange, scrubbed

½ teaspoon hot red pepper flakes

2 tablespoons rinsed capers

8 caper berries, if available

3 fresh bay leaves

8 baby artichokes, trimmed, and stored in acidulated water (about 10 ounces)

Kosher salt 

1.    Heat the oil and the onions in a small non-reactive pan that will hold the artichokes in one layer, over medium heat and season with salt.  Cook the onions until transparent, 3 to 4 minutes.  Add the garlic and cook until it releases its perfume, another minute or so.  Reduce the heat to low.

2.    Remove the zest in ½ inch wide strips from the lemon and half the orange.  Add to the oil with the remaining ingredients.  Eat the orange, or use it in another recipe, but save the lemon as you may need the juice later.

3.    Cover with a lid and simmer until the artichokes are tender when pierced with a knife, check after 25 minutes.  Stir them every 10 minutes or so.  Cool and reserve in the oil. 

Salad 

4 ounces fresh straciatella, buffalo mozzarella or artisanal mozzarella cheese

12 small cherry or grape tomatoes

2 raw baby artichokes, trimmed, shaved paper thin and stored in acidulated water

1 scallion, thinly sliced on the diagonal

14 mint leaves, cut into very thin threads

½ cup baby arugula, mache, or other small flavorful lettuce leaves

4 small pinches course sea salt 

1.    To serve, remove the artichokes from the oil and allow to come to room temperature.  Arrange 2 on each of 4 salad plates.  Put a spoonful of cheese next to the artichokes.

2.    Cut the tomatoes crosswise into ¼-inch slices and put into a small bowl. 

3.    Using a slotted spoon, scoop 2 tablespoons of the onion, caper mixture out of the artichoke oil*, being sure to include the zest and the caper berries if you used them, and add to the tomatoes.  Add the raw artichoke, scallion and mint and toss well.  Add a little lemon juice if you think it needs some acid for balance.  The amount of acid needed will be determined by the sugar-acid balance in the tomatoes.

4.    Set a sheet of frico, on its end, between the artichokes and the straciatella.  Arrange the greens around as well.  Spoon the tomato mixture over the greens and around the plate.  Sprinkle the artichokes with sea salt.  Serve immediately. 

*You will not need all the artichoke oil for the salad.  I save the oil in the fridge and use it on salads or fish in a vinaigrette—it’s fabulous!