Artichoke Heart Salad With Oysters And Radicchio

1. 1

   Shuck the oysters and save their liquor, filtering it through a double thickness of cheesecloth. Remove the tough outer leaves from the artichoke; trim the tips and stems. Place the trimmed artichokes in a pot of water acidulated with half the lemon juice, and steam them for approximately 10 minutes, until cooked but still firm. Cool them to room temperature and set aside.

2. 2

   Rinse and spin dry the radicchio, then cut into julienne strips.

3. 3

   Place the garlic in a bowl with the 1/2 teaspoon of salt. Using a whisk to combine, add 3 teaspoons of lemon juice and the liquor from the oysters. Then add the olive oil, continuing to whisk until the dressing is emulsified.

4. 4

   Reserve 2 tablespoons of dressing. Toss the oysters and radicchio in a bowl with the remaining dressing, then place it in the center of a serving platter. Arrange the artichokes, cut in half (cut side facing up) all around the oysters and on top of them. Season with salt and pepper. Drizzle the artichokes with the reserved dressing.

* Per serving · 4 servings · Values may vary.