Seared Chicken Liver Salad

1. 1

   Fill a bowl with water and squeeze the lemon halves into it.

2. 2

   Working with 1 artichoke at a time, snap off the outer leaves.

3. 3

   Trim the stem and cut off the top two-thirds of the leaves.

4. 4

   Thinly slice the artichoke lengthwise and add to the water.

5. 5

   Repeat with the remaining baby artichokes.

6. 6

   In a large skillet, heat 2 tablespoons of the oil until shimmering.

7. 7

   Add the onion and cook over moderate heat, stirring occasionally, until lightly browned, 15 minutes.

8. 8

   Transfer to a plate and wipe out the skillet.

9. 9

   Heat 2 tablespoons of the oil in the skillet until shimmering.

10. 10

    Season the livers with salt and pepper; add them to the pan in a single layer along with the rosemary.

11. 11

    Cook over moderate heat until lightly browned on the bottom, about 1 minute.

12. 12

    Return the onion to the pan and cook, turning the livers until they're just pink in the center, about 1 minute.

13. 13

    Add the vinegar, lemon juice and the remaining 2 tablespoons of oil to the skillet and cook over high heat until reduced by half, about 1 minute.

14. 14

    Discard the rosemary sprigs.

15. 15

    Drain the artichokes and pat thoroughly dry.

16. 16

    Arrange the lettuce and artichokes on a platter.

17. 17

    Spoon the chicken livers and pan sauce on top and serve at once.

* Per serving · 4 servings · Values may vary.