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1
Bring large pot of water to boil.
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2
Add bay leaves.
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3
Squeeze in juice from 1 lemon half; add lemon half and artichokes.
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4
Cover and simmer until leaves easily pull away from artichokes, about 45 minutes.
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5
Drain.
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6
Let artichokes cool.
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7
Bring medium pot of water to boil.
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8
Squeeze in juice of remaining lemon half.
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9
Add celery root and boil until tender, about 2 minutes.
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10
Drain.
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11
Transfer celery root to medium bowl.
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12
Add chopped tomato, arugula and prosciutto to celery root.
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13
Place Dijon mustard in small bowl.
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14
Gradually mix in 2 tablespoons fresh lemon juice, then 6 tablespoons olive oil.
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15
Season to taste with salt and pepper.
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16
Stir half of dressing into celery root salad; reserve remainder for artichokes.
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17
(Can be prepared 6 hours ahead.
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18
Cover artichokes and celery root salad separately and refrigerate.
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19
Let dressing stand at room temperature.)
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20
Remove inner light-green leaves from artichokes.
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21
Using spoon, scoop out choke.
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22
Fill center of each artichoke with some celery root salad.
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23
Place artichokes on plates.
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24
Surround with remaining salad.
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25
Drizzle reserved dressing over artichokes and serve.
