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1
In a wide saucepan, combine 2 cups water and the vinegar and bring to a boil over high heat.
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2
While the water is heating, prepare the artichokes: Trim the stems to about 1 inch.
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3
Using a large serrated knife, cut off the top one-third of each artichoke.
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4
Use a paring knife to nick off any remaining sharp tips from the outer leaves.
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5
Add the artichokes to the boiling water.
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6
Reduce the heat to medium, cover, and cook until tender all the way through, 3045 minutes.
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7
Insert the tip of the paring knife through a stem into the heart to check.
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8
Drain and let cool.
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9
Pull the leaves off each artichoke and snack on them or save for later.
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10
Discard the furry choke, using the tip of a teaspoon to scrape it out of the hearts, and trim off any tough parts.
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11
Cut the cleaned hearts into slices.
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12
Set aside.
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13
In a blender or food processor, combine the olives and lemon juice and pulse to puree slightly.
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14
Add the 1/4 cup olive oil and process until smooth to make the vinaigrette.
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15
Set aside.
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16
Cut the stems from the chard leaves.
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17
Cut the stems into narrow strips and coarsely chop the leaves, keeping the stems and leaves separate.
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18
In a large frying pan, heat the 2 tablespoons olive oil over medium-high heat.
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19
When the oil is hot, add the chard stems and a pinch of salt and cook, stirring occasionally, until softened, about 2 minutes.
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20
Using a slotted spoon, transfer to paper towels to drain, reserving the oil in the pan.
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21
Return the pan to medium heat (add more oil if the pan seems dry), add the chard leaves, and cook, stirring, just until wilted, about 2 minutes.
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22
Using tongs or the slotted spoon, transfer the leaves to a bowl, reserving the oil in the pan.
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23
Return the pan to medium-high heat (add more oil if the pan seems dry).
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24
When the oil is hot, add the artichoke pieces in a single layer and cook, turning once, until golden brown on both sides, about 2 minutes per side.
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25
Transfer to paper towels to drain briefly.
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26
To assemble, add the chard stems and raisins to the chard leaves, pour in the vinaigrette (you may not need all of it), and toss to coat evenly.
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27
Transfer to a platter.
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28
Scatter the artichokes over the top, add a few grinds of pepper and the lemon zest, and serve warm with any remaining dressing on the side.
