Artichoke And Radicchio Clafoutis Recipes

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ARTICHOKE HEART AND RADICCHIO SALAD



Artichoke Heart and Radicchio Salad image

Yield Serves 2

Number Of Ingredients 6

1 9-ounce package frozen artichoke hearts
2 1/2 tablespoons olive oil
2 teaspoons fresh lemon juice
1 small radicchio head, separated into leaves (large leaves torn in half)
14 fresh basil leaves, chopped
Parmesan cheese

Steps:

  • Cook artichoke hearts according to package directions. Drain. Rinse with cold water and drain. Transfer to bowl. Add 1 tablespoon olive oil and 1 teaspoon lemon juice and let stand 15 minutes.
  • Add radicchio, basil and remaining 1 1/2 tablespoons oil to artichokes and toss to coat. Season with salt and pepper. Add remaining 1 teaspoon lemon juice and toss to coat. Divide salad between 2 plates. Using cheese plane or vegetable peeler, shave Parmesan atop salad.

RADICCHIO, FRISéE, AND ARTICHOKE SALAD



Radicchio, Frisée, and Artichoke Salad image

Categories     Salad     Leafy Green     No-Cook     Vegetarian     Lemon     Artichoke     Vegan     Endive     Gourmet

Yield Makes 8 servings

Number Of Ingredients 9

1 lemon, halved
4 large artichokes (3/4 lb each)
1/2 lb frisée (French curly endive), coarse stems discarded and leaves torn into bite-size pieces
3/4 lb radicchio, trimmed, halved lengthwise, and thinly sliced crosswise
5 tablespoons extra-virgin olive oil
1 1/4 teaspoons kosher salt
1/4 teaspoon black pepper
2 to 3 tablespoons white-wine vinegar
Special equipment: a Japanese Benriner * or other adjustable-blade slicer

Steps:

  • Squeeze juice from 1 lemon half into a large bowl of cold water, then drop same half into water.
  • Cut off stem of 1 artichoke and discard. Cut off top inch of artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.
  • Cut remaining leaves flush with top of artichoke bottom with a sharp knife, then pull out purple leaves and scoop out fuzzy choke with a melon-ball cutter. Rub cut surfaces with remaining lemon half. Trim remaining dark green fibrous parts from base and sides of artichoke with sharp knife, then rub cut surfaces with same lemon half and drop artichoke into the acidulated water. Repeat with remaining artichokes.
  • Just before serving, slice artichokes paper-thin crosswise with slicer. Immediately toss with frisée and radicchio in a large bowl. Drizzle with oil and toss. Sprinkle with kosher salt and pepper and toss. Drizzle with vinegar (to taste) and toss again.

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