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1
To make the salad, cut the stems off the artichokes so they will stand straight.
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2
Remove the tough outer leaves and cut 1 1/2 inches off the top of each artichoke.
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3
Rub all surfaces with the lemon halves.
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4
Bring a large pot of water to the boil.
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5
Place the artichokes in a steamer basket and steam until the bottoms are tender when pierced with a knife, about 30 minutes.
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6
Set the artichokes aside and reserve 1/2 cup of the steaming liquid.
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7
When the artichokes are cool enough to handle, scoop out the choke.
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8
Preheat broiler.
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9
Place the zucchini slices on a baking sheet and broil just until the tops are browned, about 1 minute.
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10
Set aside.
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11
Wash but do not dry the chicory.
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12
Heat the olive oil in a large skillet over medium-high heat.
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13
Add the chicory, toss for a few seconds, cover with a lid and immediately remove from the heat.
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14
Let stand for 5 minutes.
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15
Meanwhile, to make the vinaigrette, whisk together the olives, garlic, lemon juice and olive oil in a small bowl.
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16
Whisk in the reserved artichoke steaming liquid.
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17
Season with salt and pepper.
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18
Divide the chicory among 4 large plates, mounding it in the center of each.
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19
Arrange the artichokes, zucchini and red peppers around the chicory.
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20
Spoon the vinaigrette over all, place 3 toast slices on each plate and serve immediately.
