Adapted from “Wood Fire and Champagne Powder: Colorado Cuisine, Elevated,” David Walford’s Splendido at the Chateau (Northstar Media Books). To purchase the book, go to . Serves 6.
Ingredients
VINAIGRETTE
1/2 cup extra virgin olive oil
1/4 cup thinly sliced garlic cloves
2 anchovies, rinsed and finely chopped
3 tablespoons red wine vinegar
Pinch red pepper flakes
Pinch ground black pepper
SALAD
6 large artichokes, trimmed and each cut into 6 slices
Extra virgin olive oil, as needed
Salt and freshly ground black pepper to taste
1/2 cup loosely packed mizuna
1/2 cup loosely packed frisee(tender white and yellow leaves only)
Manchego cheese, shaved, about 1/2cup
Gray sea salt, to taste
Directions
Make vinaigrette: Use 2 tablespoons of the olive oil to lightly brown the sliced garlic in a pan over medium heat, watching it carefully to avoid overbrowning, which would make it bitter. Drain the slices to stop the cooking, reserving the oil in one container and the toasted garlic in another. Allow both to cool.
In a mixing bowl, combine the cooled garlic and the oil with the remaining ingredients. Whisk well, then set aside.
Make salad: Preheat oven to 475 degrees. Toss the artichokes slices with olive oil, salt and pepper and place in a single layer on a baking sheet. Roast in the 475 degree oven until the center of the artichoke is tender and golden brown, about 15-20 minutes.
In a large salad bowl, toss the warm artichoke slices with the mizuna, frisee and enough of the toasted garlic vinaigrette to coat the ingredients. Place a serving of salad on each plate and finish to taste with the Manchego cheese, gray sea salt and cracked black pepper.
Note: the artichoke should be trimmed with the stem on. Remove the tough outer leaves, shave off the outside of the stem and remove the fibrous interior. It will resemble a bell when you are done. You can keep it in water with lemon juice for a few hours before slicing and cooking.
