Yield: 4 to 6 servings.Print
6 baby artichokes, trimmed and halved
1 tablespoon lemon juice
7 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon butter
1 small leek, white part only, thinly sliced
2 tablespoons white balsamic vinegar
2 teaspoons honey
1 ½ teaspoons whole grain mustard
2 cups baby arugula
1 cup bite-size pieces frisee lettuce
6 slices Prosciutto di Parma
1 oil-packed sun dried tomato, sliced
1/4 cup shaved Grana Padano
In a large pot of boiling water, cook artichokes until tender. Drain and let cool. In a medium bowl combine artichokes, lemon juice , 1 tablespoon of the olive oil, 1/8 teaspoon each salt and pepper; set aside.
In a medium over medium low heat, melt butter. Add leek, stirring frequently, until golden brown. Remove from heat. In a blender add leeks, vinegar, honey, mustard and remaining 1/8 teaspoon each salt and pepper. Puree the mixture, scraping down with a spatula occasionally. Add remaining 6 tablespoons olive oil to blender. Puree until smooth.
In a large bowl toss arugula, frisee, and 1 tablespoon of the vinaigrette. Place greens in the center of a serving plate. Add Prosciutto di Parma, sun dried tomatoes, shaved Grana Padano and artichokes around the greens. Drizzle with a tablespoon of the remaining vinaigrette.