-1 lemon, halved
-4 large artichokes
-1/2 lb. frisée, torn into bite-size pieces (discard stems)
-3/4 lb. radicchio, halved lengthwise & thinly sliced crosswise
-5 T. extra-virgin olive oil
-1 1/4 t. kosher salt
-1/4 t. black pepper
-2 to 3 T. white-wine vinegar
*adjustable blade slicer
Squeeze juice from ½ of the lemon into a large bowl of cold water, and then drop same 1/2 into water.
Cut off & discard stem of 1 artichoke. Cut off top inch of artichoke with a serrated knife. Bend back outer (lower) leaves until they snap off close to base; discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.
Cut remaining leaves flush with top of artichoke bottom with a sharp knife, then pull out inner leaves and scoop out fuzzy choke with a melon-ball cutter. Rub cut surfaces with remaining lemon half. Trim remaining dark green fibrous parts from base and sides of artichoke with sharp knife, then rub cut surfaces with same lemon half and drop artichoke into the acidulated water.
Repeat with remaining artichokes.
Just before serving, slice artichokes paper-thin crosswise with slicer*. Immediately toss with frisée and radicchio in a large bowl. Drizzle with oil and toss. Sprinkle with kosher salt and pepper and toss. Drizzle with vinegar (to taste) and toss again.
Including raw artichokes in a salad is an Italian trademark.
Their flavor is fresher and milder than that of cooked artichokes.
Gourmet March 2003