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1
Toss the greens with the shallot vinaigrette in a large bowl and season with salt and pepper.
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2
Divide the greens equally onto 4 chilled salad plates.
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3
Sprinkle the pecans evenly over each salad and thinly shave 1/2 of each artichoke over each salad using a Japanese mandoline.
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4
Cook's note: You can use canned artichokes if you want this recipe to take less time and effort.
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5
In a small skillet, heat 1 tablespoon of olive oil over medium-high heat.
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6
Thinly slice the shallot and saute it in the pan until it begins to brown slightly.
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7
Remove the pan from the heat and place the cooked shallot in a blender.
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8
Add the white wine vinegar and puree the mixture.
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9
Slowly drizzle in the remaining olive oil in a steady stream while the blender is running.
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10
When all of the oil is incorporated, season with salt and pepper.
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11
Start by preparing the braising liquid.
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12
Combine the flour, lemon juice, oil and salt in a medium saucepan.
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13
Add the water and whisk vigorously to combine.
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14
Bring the mixture to a simmer over medium-low heat and cover.
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15
To prepare the artichokes: take each artichoke and starting from the bottom, tear off the leaves until you come halfway up the artichoke, rubbing the exposed areas with the cut lemon as you go to prevent it from oxidizing.
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16
At this point turn the artichoke on its side and cut off the remaining top inch of leaves with a serrated knife.
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17
Cut the artichoke in half lengthwise and scrape out all of the fuzz that sits on top of the heart.
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18
Keep rubbing the artichoke with lemon as you work.
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19
Finally trim off any more tough leaves and green spots anywhere else on the artichoke.
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20
Drop them into the simmering braising liquid.
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21
Simmer covered for about 20 minutes or until a paring knife easily slides into the artichoke heart.
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22
Cool the heart in the cooking liquid and store in the refrigerator until ready to use.
