Artichokes and Asparagus With Almonds and Grapefruit Dressing ~ Big Sur Bakery

Artichokes and Asparagus 

With Almonds and

Grapefruit Dressing

For the Artichokes:

4 artichokes

1 lemon

1 medium yellow onion, roughly chopped

1 small carrot, roughly chopped

1 celery stalk, roughly chopped

1 Bay leaf

1 tablespoon Kosher salt

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Directions:

Start the artichokes first as they will take the most time and the longest to prepare.  When cleanng your artichokes your goal is to remove all of the exterior leaves, leaving just the heart. To do so with a serrated knife, cut off one-third of the top of the artichokes' tops.  Working around the artichoke in a circle remove the rough green leaves until only the soft yellow leaves remain.  To clean the stem, peel it with a paring knife and trim off about 1/4 inch.

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 Immediately put the cleaned artichokes in a large pot filled with cold water.  Cut the lemon in half, squeeze the juice into the pot, then toss in the rest of the lemon (this will prevent oxidization and turning brown).  Add the onions, carrots, celery, bay leaf, and salt.  Put a heavy plate over the artichokes to keep them submerged as they cook.  Bring the liquid to a lazy simmer until you can easily insert a paring knife through the center of an artichoke, about 30 minutes.  Let them cool in the water as that helps to preserve their color and flavor.   

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Dressing:

Ingredients:

Juice of 1 Ruby Red Grapefruit

1 tablespoon white or golden Balsamic vinegar

1/2 teaspoon Dijon mustard

Juice of 1/2 lemon

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

6 tablespoons canola oil

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Directions:

Put the grapefruit juice in a small pan.  Reduce over high heat until syrupy, about 5 to 7 minutes - you should be left with 1 tablespoon.  Whisk together the reduced the grapefriut juice, vinegar, mustard, lemon juice, salt, and pepper in a medium bowl until combined.  Add the oil in a slow steady stream, whisking until the dressing is thick and emulsified - it should come together pretty quickly.  Check the seasoning and add more salt and pepper if necessary.

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For the Almonds:

Ingredients:

1/2 cup unblanched almonds

1 teaspoon canola oil

Kosher salt

Freshly ground pepper

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Directions:

Place the almonds on a cookie sheet.  Drizzle them with the oil, season them with salt and pepper, and toast them until they are golden brown through the center, about 12 minutes.  (To check if they're done, cut one to check the color in the center.)  Let the almonds cool, then roughly chop them.

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For the Asparagus:

Ingredients:

8 asparagus spears, ends removed

1 tablespoon canola oil

1 teaspoon fresh thyme leaves

Kosher salt

Freshly ground pepper 

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Directions:

Increase the oven temperature to 450^F.  Place the asparagus on a cookie sheet.  Drizzle them with the oil, sprinkle them with thyme leaves and season with salt and pepper.  Roast for 8 to 10 minutes, until the asparagus are fork tender.  Allow to cool to room temperature.

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To Finish:

Freshly ground black pepper

2 handsful baby greens

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Once the artichoke have cooled completely, cut the artichokes in half through the stem.  Take each half and remove its fiberous center with a spoon, making sure to leave the heart intact.  Gently toss the artichoke hearts and asparagus with 1/4 cup of the dressing, anad season them with salt and pepper.  Right before serving, dress the greens lightly with a couple of teaspoons of the dressing and combine with the vegetables.  Arrange on a platter and sprinkle with the toasted almonds.