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Warm Winter Artichoke
Salad
Artichokes peeled and choked
*(in water and lemon juice bath)
16
Carrot cut in mini tri-angles (blanched and shocked)
4
Onion (medium dice)
1 if nice size if
small use two
Celery cut
diagonal (blanched and shocked)
sticks
Garlic clove chopped
2
Tomato (red and yellow) cut julienne
1cup total
Bacon cut into thin strips width wise
1/2 cup
Thyme
4
sprig
Lemon Juice (fresh)
1/2 cup
Chicken Stock
3 cup
Olive oil
2tbls.
Salt
To Taste
Chive
1
bunch
1- In a braising pan warm 2 tbls olive oil and add bacon strips- sauté’ bacon till rendered (crisp and no raw fat is visible.
2- Add onion and garlic and sauté till onion is translucent but not colored two minutes and season with salt.
3- Add chicken stock and let come to a boil and reduce 1/4 of the liquid.
4- Then add lemon juice and remaining vegetables carrot, celery, tomato, and artichoke.
5- Cover and cook over a medium heat (the contents of the pan should simmer not boil), till the artichokes are tender –when a knife runs through easily.
6- Remove pan from heat and separate contents of pan from liquid with a slotted spoon
- discard the thyme sprigs.
7- In a blender put one half of the artichokes(8) and all of the liquid and puree till smooth (if not thick enough one can use some of the other vegetables).
8- When ready to serve- warm the artichoke puree and add remaining contents of pan heat for three minutes.
9- Slice chives as thin as possible.
Platter salad and garnish with chives.
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