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Salads
American
6 servings
30 minutes
50 minutes
Cooked until tender and drained, halved artichokes make stylish containers for everything from rice salad to artichoke dip. When cool enough to handle, scoop out the choke and smaller leaves to make a hollow area for the filling. The flower-like shape of the bisected artichoke looks beautiful, especially if a portion of stem is left intact.
3 large artichokes, cleaned, trimmed, with stems preferred
Juice of 1 small lemon, divided use
Salt
1 pound small Yukon Gold potatoes or small red potatoes, unpeeled, scrubbed
1 cup chopped celery
¾ cup store-bought mayonnaise
¼ cup sour cream
3 tablespoons Dijon-style mustard
2 tablespoons white wine vinegar
Freshly ground black pepper
2 tablespoons minced fresh tarragon leaves
1 large sweet onion, finely chopped
3 cups chopped cooked skinless, boneless chicken (see Meatless Tip)
Mixed baby greens
Sprigs of fresh tarragon
Prepare artichokes for cooking (see Prep and Use) using 2 tablespoons juice. To "boil," place in deep, nonreactive saucepan or Dutch oven. Add enough water to come halfway upside of artichokes, remaining juice, and pinch of salt. Bring to boil on high heat. Partially cover and reduce heat to gentle boil; cook until fork-tender at base, 35 to 45 minutes. Remove from water and drain upside down on a plate or rack.
When cool enough to handle, cut in half lengthwise with a sharp knife. Use spoon to remove choke and small pale leaves. Place in airtight plastic bag or container; refrigerate.
Meanwhile, place potatoes in large saucepan and cover with water. Add pinch of salt to water and bring to boil on high heat. Reduce heat to medium and simmer until potatoes are fork-tender. Drain. When cool enough to handle, cut potatoes in half or quarters to produce small, bite-size pieces.
Meanwhile, in large bowl, combine celery, mayonnaise, sour cream, mustard, vinegar, pepper, tarragon, and onion. Stir to combine. Add potatoes; toss, cover, and refrigerate until chilled.
Add chicken to potato mixture; toss. Taste and adjust seasoning as needed. Line 6 dinner plates with small portion of mixed baby greens. Place artichoke halves in middle, cut-side up. Filled artichokes with salad. Garnish each with tarragon sprig and serve.
Meatless Tip:
Substitute small cubes of smoked tofu or "chicken" tofu for chicken.
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