1. Squeeze juice from lemon halves into a 6- or 8-
quart pressure cooker. Add lemon halves, wine, 2
cups water, bay leaf, and thyme to cooker. Cut off
stem of each artichoke to within 1 inch of base;
peel stem. Remove bottom leaves and tough outer
leaves, leaving tender heart and bottom. Add
artichokes to pressure cooker. Close lid securely;
bring to high pressure over high heat. Reduce heat
to medium or level needed to maintain high
pressure; cook 10 minutes. Remove from heat;
release pressure through steam vent, or place
cooker under cold water to release pressure.
Remove lid; let stand 30 minutes. Remove
artichokes from cooking liquid. Cut each artichoke
in half lengthwise. Remove fuzzy thistle from
bottom with a spoon.
2. Heat a grill pan over medium-high heat; coat
pan with cooking spray. Combine 1 tablespoon oil,
artichokes, 1/4 teaspoon pepper, and 1/8 teaspoon
salt in a medium bowl. Add artichokes to pan; cook
3 minutes on each side or until grill marks
appear. Cut each artichoke half in half
lengthwise.
3. Combine raisins and 1/2 cup hot water; let
stand 10 minutes. Drain.
4. Combine remaining pepper, salt, oil, 2
tablespoons juice, and next 3 ingredients (through
sugar) in a medium bowl, stirring with a whisk.
Add kale; toss to coat. Place 1 cup kale mixture
on each of 4 plates; top each serving with 4
artichoke pieces, 1 tablespoon raisins, and 1
tablespoon nuts.
Originally Submitted
7/4/2014
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You can add this Kale Salad with Grilled Artichokes recipe to your own private DesktopCookbook.
