Arugula Salad With Artichoke, Ricotta Salata and Pumpkin Seeds

By Molly O’Neill

Published October 18, 1997

Total Time
1 hour 15 minutes
Rating
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Featured in: Food; The Day The Chefs Ate Lunch

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Ingredients

Yield:6 servings

FOR THE ARTICHOKES

  • 4 globe artichokes

  • 1 lemon, halved

  • 2 tablespoons olive oil

  • 2 heads garlic, peeled and halved crosswise

  • 1 ½ cups white wine

  • ½ 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

FOR THE VINAIGRETTE

  • ¼ cup grapeseed oil

  • ¼ cup extra-virgin olive oil

  • Salt and pepper to taste

FOR THE SALAD

  • 1 bunch arugula, rinsed, stems removed

  • 1 head frisee, rinsed, stems removed

  • ¼ pound ricotta salata cheese, thinly sliced or shaved

  • ¼ cup toasted green pumpkin seeds

  • ¼ cup pumpkin-seed oil

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

30 grams carbs; 24 milligrams cholesterol; 594 calories; 21 grams monosaturated fat; 12 grams polyunsaturated fat; 8 grams saturated fat; 43 grams fat; 8 grams fiber; 1266 milligrams sodium; 16 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Slice the top ⅓ off each artichoke. Remove the outer leaves and rub the artichoke with lemon.

  2. 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.

  3. 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.

  4. Step 4

    Remove the cooked artichokes' leaves, scoop out the chokes and slice each heart into 8 pieces.

  5. Step 5

    Put the reduced braising liquid in a blender on low, and drizzle in the oils. Season to taste.

  6. 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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Comments

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Kelly B

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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