APRIL 2020 95
Roasted Baby Artichokes with
Parsley and Mint
PHOTO P. 90
TOTAL 35 MIN; SERVES 4Removing the outer leaves and inner this-
tle of each baby artichoke reveals its
lightly astringent, mildly sweet core, ten-
der enough for quick cooking.3 qt. water
3 Tbsp. fresh lemon juice
2 lb. fresh small or baby artichokes
2 Tbsp. plus 1 tsp. extra-virgin olive
oil, divided
2 tsp. finely chopped garlic cloves
1 / 4 tsp. crushed red pepper
1 / 4 cup dry white wine
1 / 2 tsp. flaky sea salt, plus more to
taste
1 Tbsp. chopped fresh flat-leaf
parsley
1 Tbsp. chopped fresh mint
Lemon wedges- Preheat oven to 450¡F. Stir together 3
quarts water and lemon juice in a large
bowl. Working with 1 artichoke at a time,
pull off outer leaves until you reach the
paler, tender inner leaves; discard outer
leaves. Cut off and discard top^1 / 2 inch of
any sharp leaves remaining. Cut artichoke
in half lengthwise; scoop out and discard
fuzzy thistle and any hard leaves inside
artichoke heart. Place artichoke halves in
lemon water in bowl. Repeat process with
remaining artichokes. - Heat 2 tablespoons oil in a large oven-
safe skillet over high. Remove artichokes
from lemon water, and quickly pat dry.
Using long tongs, carefully arrange arti-
chokes, cut sides down, in a single layer in
skillet (oil may splatter). Cook, undis-
turbed, until cut sides of artichokes are
golden brown, 3 to 4 minutes. - Carefully transfer skillet to preheated
oven. Roast until artichoke edges are
crispy, about 7 minutes. Return hot skillet
to stovetop over medium heat; add garlic
and crushed red pepper. Cook, stirring
constantly, until fragrant, about 45 sec-
onds. Stir in wine and salt. Let mixture
come to a boil; cook, stirring occasionally,
until liquid is almost completely evapo-
rated and artichokes are tender, 1 to 2
minutes. (If artichokes are not tender, add
an additional^1 / 4 cup water to mixture;
cook, stirring occasionally, until tender, 1
to 2 minutes.) - Transfer artichokes to a platter. Sprin-
kle evenly with parsley and mint, and sea-
son with salt; drizzle with remaining 1
teaspoon oil. Serve warm or at room tem-
perature with lemon wedges.
MAKE AHEAD Artichokes can be prepared
through step 1 and chilled up to 1 day.
Little Gem Salad with Toasted
Spice Vinaigrette
PHOTO P. 92
TOTAL 30 MIN; SERVES 4 TO 6Toasting whole spices opens up their fla-
vors, perfuming this dressing with warm-
ing depth. Use leftover dressing as a
marinade for chicken or fish.DRESSING
1 tsp. coriander seeds
1 tsp. cumin seeds
1 tsp. fennel seeds
1 /^4 cup extra-virgin olive oil
2 Tbsp. apple cider vinegar
1 Tbsp. fresh lemon juice
1 tsp. Dijon mustard or whole-grain
mustard
3 / 4 tsp. fine sea salt
1 / 4 tsp. black pepper
CROUTONS
8 oz. (^1 / 2 -inch-thick) day-old
sourdough bread slices (about 4
slices), torn into 1-inch pieces
(about 5 cups)
2 Tbsp. extra-virgin olive oil
3 / 4 tsp. fine sea salt
SALAD
4 medium Little Gem lettuce heads
(about 1^1 / 2 lb.), leaves separated
1 cup mixed fresh edible flowers
(such as nasturtium, borage, or
chive flowers)
2 Tbsp. chopped fresh flat-leaf
parsley, cilantro, or basil- Make the dressing: Toast coriander,
cumin, and fennel in a small skillet over
medium, stirring often, until fragrant,
about 3 minutes. Remove from skillet; let
cool 5 minutes. Transfer mixture to a
spice grinder, and process until finely
ground, about 10 seconds (or finely crush
spice mixture using a mortar and pestle).
Whisk together ground spices, oil, vine-
gar, lemon juice, mustard, salt, and pep-
per in a small bowl. Cover and chill until
ready to use, up to 3 days. - Make the croutons: Preheat oven to
400¡F. Toss together bread, oil, and salt
on a rimmed baking sheet lined with
parchment paper until evenly coated.
Bake in preheated oven until golden
brown, 10 to 15 minutes, stirring once
halfway through bake time. - Place lettuce leaves and half of the
croutons in a large bowl; add dressing,
and toss to coat. Transfer salad to a large
platter; sprinkle evenly with edible flow-
ers, herbs, and remaining croutons.
WINE Tarragon-scented, lemony
Sauvignon Blanc: 2018 Lioco Lolonis
Vineyard Redwood Valley
Farro Salad with Radishes,
Snap Peas, Olives, and Pecorino
PHOTO P. 88
ACTIVE 20 MIN; TOTAL 1 HR 45 MIN
SERVES 6 TO 8Farro has a sweet, earthy flavor and
delightful chewy texture; it adds a wonder-
ful hardiness to the fresh, crunchy vegeta-
bles and salty olives and cheese in this
salad. If Meyer lemons aren’t available in
your area, use regular fresh lemon juice
and increase the honey to balance the
dressing.DRESSING
1 / 2 cup extra-virgin olive oil
3 Tbsp. fresh Meyer lemon juice
2 tsp. apple cider vinegar
11 /^4 tsp. fine sea salt, plus more to taste
1 / 2 tsp. honey
1 / 4 tsp. crushed red pepper, plus more
to taste
SALAD
4 cups water
1 cup uncooked pearled farro
3 / 4 tsp. fine sea salt, plus more to taste
1 medium bunch radishes, tops
removed, radishes halved
lengthwise and thinly sliced
4 small carrots, thinly sliced
1 cup fresh sugar snap peas, thinly
sliced on an angle
1 / 2 cup pitted Castelvetrano olives,
roughly chopped
1 / 4 cup chopped fresh flat-leaf parsley
1 /^4 cup chopped fresh chives
1 oz. pecorino Romano cheese,
shaved (about^1 / 2 cup)- Make the dressing: Whisk together
olive oil, lemon juice, vinegar, salt, honey,
and red pepper in a small bowl. Season
with salt and red pepper to taste; set aside. - Make the salad: Bring 4 cups water to a
boil in a medium pot over medium-high.
Stir in farro and salt. Reduce heat to
medium-low, and partially cover pot. Sim-
mer until farro is just tender, 22 to 26 min-
utes. Drain and rinse under cold water;
shake dry, and transfer to a large bowl.
Let cool completely, about 30 minutes. - Add radishes, carrots, snap peas,
olives, parsley, and chives to farro. Stir in
(^1) / 2 cup dressing. Let stand at room tem-
perature 30 minutes.
- Just before serving, stir remaining
dressing into salad. Season with salt,
sprinkle with cheese, and serve.
MAKE AHEAD Farro can be cooked up to 2
days in advance. Refrigerate in an airtight
container until ready to assemble salad.
WINE Light, elegant Pinot Noir: 2017 Lioco
La Selva Anderson Valley
0420_FT_Sonoma_Easter.indd 95 FINAL CONTENT 2/19/20 10:52 AM