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1
Working with 1 large artichoke at a time, cut off all but 2 inches of the leaves.
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2
Discard the dark outer leaves, then trim the artichoke bottom and stem.
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3
Quarter the bottom and scrape out the hairy choke.
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4
Rub the quarters with 1 lemon half, then squeeze the juice from the half into a bowl of water.
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5
Add the artichoke quarters.
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6
Repeat with the remaining large artichokes and lemon half.
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7
In a saucepan, combine the lemon slices, garlic, red pepper and white wine with 1/2 cup each of oil, mint and water.
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8
Arrange the artichoke quarters in the saucepan; season with salt and pepper.
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9
Bring to a boil, cover and simmer over moderately low heat until the artichokes are just tender, 25 minutes.
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10
Let cool to room temperature.
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11
In a small bowl, toss the red onion with 2 tablespoons of the lemon juice; let stand for 10 minutes.
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12
In another bowl, whisk the remaining 2 tablespoons each of oil and lemon juice with the citrus zests.
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13
Remove the dark outer leaves from the baby artichokes and trim the stems.
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14
Using a mandoline, thinly shave the artichokes and toss with the lemon dressing.
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15
Drain the onion and add to the shaved artichokes with the remaining mint.
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16
Season with salt and pepper.
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17
Arrange the bresaola on a platter.
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18
Using a slotted spoon, spread the cooked artichokes on the bresaola.
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19
Top with the shaved artichoke salad and a drizzle of olive oil and serve.
