-
1
In a medium saucepan over medium heat, heat 2 tablespoons of the olive oil and sweat the onion and garlic until tender, 5 to 7 minutes.
-
2
Add the peppercorns and fennel seeds, and cook for 2 minutes.
-
3
Add the white wine and remaining 3/4 cup olive oil and simmer for 20 minutes.
-
4
Fill a bowl with water and add 2 tablespoons of the lemon juice.
-
5
Cut off artichoke stems.
-
6
Remove the outermost leaves by rotating the artichoke against the blade of a sharp knife.
-
7
Trim off any leaves still attached to the bottoms.
-
8
Cut the top third off each artichoke and discard.
-
9
As you finish each artichoke, place immediately in the water bath.
-
10
The citric acid will help retard discoloration (oxidation).
-
11
After the olive oil mixture has simmered for 20 minutes, strain it into a clean saucepan, discard spices, and return liquid to medium heat.
-
12
Add the artichokes and cook, uncovered, stirring occasionally, until the artichokes are completely tender, 30 to 40 minutes.
-
13
Transfer artichokes to a bowl.
-
14
Cover bowl with plastic and refrigerate until ready to compose the salad.
-
15
Strain 1/2 cup artichoke cooking liquid into a measuring glass.
-
16
Discard the rest.
-
17
To this whisk in remaining 2 tablespoons lemon juice a little at a time.
-
18
Taste, and season with salt and pepper.
-
19
Add more lemon juice if necessary: vinaigrette should be well balanced and not too acidic.
-
20
Toss arugula with half the vinaigrette and plate.
-
21
Drape pieces of ham over greens.
-
22
Slice each artichoke in half and scatter pieces over greens and meat.
-
23
Finish salads with shavings of cheese and vinaigrette.
