Arugula Salad with Artichoke, Ricotta Salata, and Pumpkin Seeds

PREPARATION:

1. Slice the top 1/3 off each artichoke. Remove outer leaves and rub the artichoke with lemon.

2. Heat the oil in a pot and sauté the garlic for five minutes or until golden. Add the wine and vinegar and bring to a low boil for 10 minutes, or 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. Strain the braising liquid, discarding the garlic and herbs, and measure out 2 cups. Pour the liquid into a small saucepan and simmer until reduced to 1/2 cup, about 15 minutes. Set aside to cool.

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

5. Pour the reduced braising liquid into a blender, set to low, and drizzle in the oils. Season to taste.

6. Toss the arugula, frisée, 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.

• 4 globe artichokes
• 1 lemon, halved
• 2 tablespoons olive oil
• 2 heads garlic, peeled and
  halved crosswise
• 1 1/2 cups white wine
• 1/2 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:

• 1/4 cup grapeseed oil
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste

For the salad:

• 1 bunch arugula, rinsed, stems removed
• 1 head frisée lettuce, rinsed, stems removed
• 1/4 pound Ricotta salata cheese, thinly sliced or shaved
• 1/4 cup toasted green pumpkin seeds
• 1/4 cup pumpkin-seed oil

Serves 6