Active Time
N/A
Total Time
1 HR 20 MIN
Yield
Serves : 6
© Michael Turek

How to Make It

Step 1    

Working with 1 large artichoke at a time, cut off all but 2 inches of the leaves. Discard the dark outer leaves, then trim the artichoke bottom and stem. Quarter the bottom and scrape out the hairy choke. Rub the quarters with 1 lemon half, then squeeze the juice from the half into a bowl of water. Add the artichoke quarters. Repeat with the remaining large artichokes and lemon half.

Step 2    

In a saucepan, combine the lemon slices, garlic, red pepper and white wine with 1/2 cup each of oil, mint and water. Arrange the artichoke quarters in the saucepan; season with salt and pepper. Bring to a boil, cover and simmer over moderately low heat until the artichokes are just tender, 25 minutes. Let cool to room temperature.

Step 3    

In a small bowl, toss the red onion with 2 tablespoons of the lemon juice; let stand for 10 minutes. In another bowl, whisk the remaining 2 tablespoons each of oil and lemon juice with the citrus zests.

Step 4    

Remove the dark outer leaves from the baby artichokes and trim the stems. Using a mandoline, thinly shave the artichokes and toss with the lemon dressing. Drain the onion and add to the shaved artichokes with the remaining mint. Season with salt and pepper.

Step 5    

Arrange the bresaola on a platter. Using a slotted spoon, spread the cooked artichokes on the bresaola. Top with the shaved artichoke salad and a drizzle of olive oil and serve.

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