arugula salad with artichokes, ricotta salata, and pumpkin seeds

Yes, another recipe from The Essential New York Times Cookbook.  What I really liked about this recipe is I learned something that I will use time and time again.  I love artichokes and usually serve them whole.  In this recipe you make the whole artichoke but only use the heart for the salad.  The broth that I cooked the artichokes in served as part of the vinaigrette I made.  That is really the whole key to the salad.  Made me think about how to use other broths in salad dressings for the future.

This served 8 for a first course ( I didn't use the exact recipe from the book but this is mine below)

4 large artichokes

1 lemon halved

2 whole shallots sliced

1 1/2 cup dry white wine

1/2 cup champagne vinegar

1 bay leaf

8 springs thyme

10 black peppercorns

4 cups chicken brother

2 cups water


1/4 cup grapeseed oil

1/4 cup olive oil


arugula – enough for 8 people ( think two handfuls per person )

1/4 lb. ricotta salad cheese, shaved

1/4 cup toasted green pumpkin seeds ( I bought them online at nutsonline)

pumpkin seed oil


Slice one third off the top off each artichoke.  Take out all the outer leaves ( as many as possible on the bottom area ).  Rub down with the lemon.

In a large pot, barely cover with olive oil and heat.  Add shallots.  Saute for a few minutes.  Add the wine and vinegar to the pot and bring to a boil.  Keep that going until it is reduced in half.  About 10 minutes.  I used a spice bag and stuffed that with the bay leaf, thyme and peppercorns.  Add that and the broth and water to the pot.  Add the artichokes too and bring to a boil and then reduce to simmer.  Let simmer for about 30 or so minutes or until you can stick a toothpick through the bottom of the heart easily.  Set the artichokes aside and let cool.

Strain the mixture and measure out 2 cups.  Simmer on the stove and reduce to half a cup.  Set aside to cool.

Remove the artichoke leaves until the heart is left.  Put the reduced liquid in a blender with the grapeseed oil and olive oil and mix until thick.  The best way is to blend the liquid and then slowly add in the oils.  Season with salt and pepper. 

In a large bowl place the arugula.  At this point, I sliced the artichoke hearts into thin pieces so they were tossed through out the salad.  Add the dressing, mix.  Put a serving on a plate, put cheese on the top, then sprinkle with pumpkin seeds and drizzle pumpkin seed oil around the plate. 

A winner salad.