Artichoke And Smoked-Salmon Salad

• 1/2 bunch parsley
• 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
• 1/2 apple, chopped
• 1 small bulb fennel; 1/2 chopped, 1/2 in fine julienne
• 4 cloves garlic, peeled
• 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
• Juice of 1/2 lemon
• 4 ounces smoked salmon, julienned
• 3 to 4 leaves basil, in chiffonade

1. Place parsley in large bowl of water.
2. Trim artichokes of stems and leaves, leaving only smooth bottoms with prickly centers inside, and place in water.
3. Heat 3 tablespoons oil in large saute pan over medium-low heat.
4. Add carrot, onion, chopped celery, apple, chopped fennel, and garlic.
5. Cover, and sweat until softened, about 10 minutes.
6. Lay artichokes on top of vegetables.
7. Cover and steam, turning 2 or 3 times, for 10 minutes.
8. Add bay leaves, peppercorns and 1/2 cup water.
9. Cover, and simmer until very tender, 30 minutes.
10. Cool.
11. Scoop out artichoke hearts, pat dry, and cut crosswise into thin strips.
12. Place in large bowl.
13. Cut haricots verts into smaller pieces and add to bowl with remaining celery and fennel, red onion and olives.
14. Toss to combine.
15. Drizzle salad with 2 1/2 to 3 tablespoons oil and toss.
16. Add a good pinch of salt and pepper and toss.
17. Squeeze lemon juice over and toss again.
18. Lay smoked salmon and basil over, and mix gently so fish does not break up.
19. Divide among four salad plates, drizzle a little oil around each, and serve.

parsley, artichokes, olive oil, carrot, onion, stalks celery, apple, fennel, garlic, bay leaves, black peppercorns, haricots verts, red onion, olives, spanish arbequina, salt, lemon, salmon, basil

Taken from cooking.nytimes.com/recipes/5932 (may not work)