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1
Arrange the artichokes in a steamer basket, stem end down, and steam over a few inches of boiling water until the artichokes are tender when pierced through the bottom with a small knife, about 20 minutes.
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2
Transfer to a plate and let cool slightly.
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3
Pull off all the leaves from the artichokes and, using a small spoon or melon baller, scrape out and discard the hairy choke.
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4
Cut each artichoke bottom into 6 wedges.
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5
Heat 6 tablespoons of the olive oil in a small saucepan.
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6
Add the shallot and cook over low heat, stirring often, until softened, about 3 minutes.
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7
Add the wine and lemon juice and simmer over moderately low heat until reduced by half, about 5 minutes.
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8
Transfer the dressing to a bowl and let cool slightly.
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9
Season with salt and pepper.
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10
Put the baby greens in a large bowl.
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11
In a large skillet, heat the remaining 2 teaspoons of olive oil.
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12
Add the artichoke bottoms and cook over moderate heat, stirring frequently, until lightly browned, about 4 minutes.
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13
Add the tomato wedges and cook until just heated through, about 2 minutes.
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14
Remove from the heat and season with salt and pepper.
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15
Add the warm dressing and the chives, tarragon and parsley to the artichokes and spoon over the greens.
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16
Toss well and serve at once.
