Arugula Salad With Artichoke, Ricotta Salata and Pumpkin Seeds

• 4 globe artichokes
• 1 lemon, halved
• 2 tablespoons olive oil
• 2 heads garlic, peeled and halved crosswise
• 1 1/2 cups white wine
• 1/2 cup Champagne vinegar
• 8 large sprigs fresh tarragon
• 1 bay leaf
• 1 sprig thyme
• 10 black peppercorns
• 1 quart chicken stock, homemade or low-sodium
• 2 cups water
• 1/4 cup grapeseed oil
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste
• 1 bunch arugula, rinsed, stems removed
• 1 head frisee, rinsed, stems removed
• 1/4 pound ricotta salata cheese, thinly sliced or shaved
• 1/4 cup toasted green pumpkin seeds
• 1/4 cup pumpkin-seed oil

1. Slice the top 1/3 off each artichoke.
2. Remove the outer leaves and rub the artichoke with lemon.
3. Heat the oil in a pot, and saute the garlic for 5 minutes or until golden.
4. Add the wine and vinegar and bring to a low boil for 10 minutes, until it is reduced by half.
5. Add the herbs, peppercorns, stock and water.
6. Add the artichokes, bring them to a boil and simmer until tender, about 30 minutes.
7. Remove the artichokes and cool.
8. Strain the braising liquid, discarding the garlic and herbs, and measure 2 cups.
9. Pour the liquid in a small saucepan and simmer until reduced to 1/2 cup, about 15 minutes.
10. Set aside to cool.
11. Remove the cooked artichokes' leaves, scoop out the chokes and slice each heart into 8 pieces.
12. Put the reduced braising liquid in a blender on low, and drizzle in the oils.
13. Season to taste.
14. Toss the arugula, frisee and artichoke hearts with the vinaigrette.
15. Divide among 6 plates.
16. Arrange the cheese on top and sprinkle with the pumpkin seeds.
17. Drizzle the pumpkin-seed oil around the perimeter and serve.

artichokes, lemon, olive oil, garlic, white wine, vinegar, tarragon, bay leaf, thyme, black, chicken, water, grapeseed oil, extravirgin olive oil, salt, arugula, head frisee, ricotta salata cheese, toasted green pumpkin seeds, pumpkinseed oil

Taken from cooking.nytimes.com/recipes/11176 (may not work)