Artichoke And Celery Root Salad With Mustard Dressing

• Artichokes:
• 6 lrg. artichokes
• 3 lemons, quartered lengthwise
• 10 fresh thyme sprigs
• 2 lrg. shallots, sliced
• 2 bay leaves
• 1 c. dry white wine
• 1 lrg. carrot, sliced into rounds
• 1 lrg. celery stalk, sliced
• 1/4 c. EVOO
• Water
• Salad:
• 1 head elephant garlic, cloves separated, peeled, chopped into 1/4" cubes
• 1 c. EVOO
• 1 1-1/4 lb. celery root, peeled, cut into matchsticks
• 2 lrg. carrots, peeled, chopped
• 1 lrg. onion, chopped
• 2 lrg. celery stalkes, chopped
• 3/4 c. EVOO, divided
• 1/2 c. walnuts, toasted
• 2 T. Dijon mustard
• 2 t. whole grain Dijon mustard
• 2 T. Sherry vinegar
• 1/4 c. chopped fresh chives
• 1/4 c. chopped fresh parsley

1. Artichokes: cut top half of 1 artichoke; rub ends with a lemon quarter. Break off outer leaves until only pale green leaves remain. Trim and peel stem. Rub with lemon. Repeat with rest of artichokes. Place lemon quarters and next 7 ingredients in heavy large pot. Add trimmed artichokes. Add enough water to cover artichokes by 1". Bring to boil uncovered; remove from heat and let stand just until tender (about 25 minutes). With slotted spoon, transfer artichokes to plate to cool. Halve lengthwise; scoop out choke and spiny inner leaves from center. Cut each half into 3 wedges; set aside.
2. Salad: Bring garlic and 1 c. EVOO to simmer in heavy small saucepan over med. heat. Reduce heat to med-how and simmer until garlic is very soft, stirring occasionally (about 30 minutes). Strain garlic, reserving oil.
3. -Add celery root to large pot of boiling salted water; cook until crisp-tender (about 1 minute). Using slotted spoon, transfer to strainer. Rinse under cold water and drain well. Return water in lrg. pot to boil and add carrots; cook 30 seconds. Add onion; cook 30 seconds. Add celery; cook 30 seconds. Drain vegetables and rinse under cold water; drain well.
4. -Puree 1/4 c. EVOO and walnuts in blender until smooth. Add both mustards and vinegar; puree until smooth. Gradually add remaining 1/2 c. EVOO and 1/2 c. reserved garlic oil.
5. -Mix artichokes, roasted chopped garlic, celery root, vegetables, 1 c. dressing, chives and parsley in lrg. bowl; toss to coat. Transfer to platter and let stand 2 hours before serving.

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Taken from www.epicurious.com/recipes/member/views/artichoke-and-celery-root-salad-with-mustard-dressing-50024462 (may not work)