6 baby artichokes
Small wedge of Parmigiano-Reggiano cheese
Baby arugula leaves
1/4 cup toasted hazelnuts, halved
Juice of four lemons
Half cup extra virgin olive oil
Coarse salt and fresh ground pepper, to taste
To prepare the artichokes, start by slicing off the top half-inch. Peel off tough outer leaves; then, using a vegetable peeler, trim the stem until the tougher fibers are removed.
Place the cleaned artichokes in a deep pot, and cover with water and half the lemon juice. Add salt to water, and lightly simmer the partially covered pot. (You can add diced onions, carrots, fennel and thyme to create a more flavorful cooking broth.)
While the artichokes are cooking, clean the arugula in several changes of water and shake or spin dry.
Combine the remaining lemon juice, olive oil and salt and pepper to make the dressing. Shave the cheese wedge with a peeler and set aside for garnish.
After about 30 minutes, the artichokes should be tender. Remove from pot, drain and let stand to cool. Spread a bed of arugula on a salad plate. When cool, slice the artichokes in quarters and place about 4 or 5 on the arugula. Sprinkle on the toasted hazelnuts and the shaved Parmesan. A bit of shredded prosciutto is a nice touch as well. Serves 4.
