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| Artichoke and Smoked-Salmon Salad |
| 4 artichokes, each slightly larger than a baseball |
| About 8 tablespoons high quality extra virgin olive oil, or as needed |
| 1 carrot, peeled and chopped |
| 1 small onion, peeled and chopped |
| 2 stalks celery; 1 chopped, 1 in fine julienne |
| 1 small bulb fennel; 1/2 chopped, 1/2 in fine julienne |
| 2 large or 3 small bay leaves |
| 1/2 teaspoon black peppercorns |
| 1 cup haricots verts, blanched |
| 1/2 red onion, peeled and sliced paper thin |
| 3 tablespoons pitted, slivered calamata olives |
| 2 heaping tablespoons Spanish arbequina olives, quartered |
| Salt and freshly ground black pepper |
| 4 ounces smoked salmon, julienned |
| 3 to 4 leaves basil, in chiffonade. |
| 1. Place parsley in large bowl of water. Trim artichokes of stems and leaves, leaving only smooth |
| bottoms with prickly centers inside, and place in water. |
| 2. Heat 3 tablespoons oil in large sauté pan over medium-low heat. Add carrot, onion, chopped |
| celery, apple, chopped fennel, and garlic. Cover, and sweat until softened, about 10 minutes. Lay |
| artichokes on top of vegetables. Cover and steam, turning 2 or 3 times, for 10 minutes. Add bay |
| leaves, peppercorns and 1/2 cup water. Cover, and simmer until very tender, 30 minutes. Cool. |
| 3. Scoop out artichoke hearts, pat dry, and cut crosswise into thin strips. Place in large bowl. Cut |
| haricots verts into smaller pieces and add to bowl with remaining celery and fennel, red onion and |
| 4. Drizzle salad with 2 1/2 to 3 tablespoons oil and toss. Add a good pinch of salt and pepper and |
| toss. Squeeze lemon juice over and toss again. Lay smoked salmon and basil over, and mix |
| gently so fish does not break up. Divide among four salad plates, drizzle a little oil around each, |
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Barrington
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