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1
drain and rinse the beans. In a large saucepan, combine the beans with the carrot, celery, onion, and garlic and add enough cold water to cover. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, covered, until the beans are tender, about 45 minutes. Remove and discard the vegetables. Allow the beans to cool in the braising liquid. Drain the beans and reserve both the beans and the braising liquid.
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2
combine the parsley, capers, and garlic in a blender or small food processor and puree until smooth. With the motor running, add the olive oil in a slow stream and process until emulsified. Transfer to a bowl and reserve.
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3
combine 1/2 cup of the beans and 4 teaspoons of the reserved braising liquid in a food processor and puree until smooth. Season with salt and pepper and set aside. (Reserve the rest of the beans and braising liquid.)
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4
place the stock in a large saucepan. Squeeze the lemon into the stock and drop the lemon into the pot. Set aside.
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5
cut off the stems and remove the outer leaves either one at a time or by cutting the leaves only at the base of the leaf with a paring knife, taking care not to cut into the hard heart while exposing the yellow and light green interior leaves. Locate the top of the heart and with a paring knife cut off and discard the top of the choke. Scrape out and discard the fuzzy choke from the heart and immediately place the artichoke hearts in the pot of stock.
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6
Add the thyme, carrot, celery, onion, and garlic to the pot with the artichoke hearts. There should be enough stock in the pan to cover the vegetables by 2 inches; add a little more stock or water if necessary. Bring to a boil over medium heat. Reduce the heat to low and simmer gently until the artichoke hearts are tender, 10 to 15 minutes.
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7
Allow the artichoke hearts to cool in the braising liquid. Remove the artichoke hearts, set aside, and reserve the liquid.
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8
place the egg yolk, garlic, lemon juice, and red wine vinegar in a blender and blend well. With the blender on medium speed, slowly drizzle in the oil. It should look like loose mayonnaise. Pour the dressing into a bowl and whisk in the cream, pepper, and Parmigiano-Reggiano. Season with salt.
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9
Place the artichoke hearts in a medium saucepan with 2 cups of the artichoke braising liquid over medium-low heat. Cook until heated through.
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10
Meanwhile, place the remaining whole white beans in a small saucepan with 1 cup of the bean braising liquid over medium-low heat and cook until heated through.
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11
Just before plating the dish, dress the arugula with the creamy garlic dressing. Set aside.
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12
Place a dollop of white bean puree in the center of each plate. Top with an artichoke heart. Fill each heart with a spoonful of white beans topped with arugula salad and shaved Parmigiano-Reggiano. Drizzle the salsa verde on the plate around the artichoke heart and serve.
