Arugula and Baby Artichoke Salad

1. Make artichokes: fill a medium bowl with cold water. Squeeze the juice of two lemons into the water and add the lemon halves.
2. Thinly slice artichokes lengthwise using a mandoline, placing them in lemon water as you slice. Heat oil in a medium skillet over medium-high heat. Drain artichokes and pat dry. Season with salt and pepper and add to skillet; cook, stirring until golden.
3. Add wine and cook until almost evaporated, about 30 seconds. Add pistachios and sprinkle with Parmesan.
4. Make croutons: heat butter in a large skillet over medium-high heat. Add bread and cook, stirring, until golden brown and toasted; season with salt and pepper.
5. Transfer to a paper-towel-lined plate to drain. Let cool.
6. Place arugula, pistachios, and croutons in a large bowl; season with salt and pepper.
7. Drizzle with vinaigrette and toss gently to combine.
8. Place place some of the artichokes in the center of a serving plate. Top with salad. Garnish with remaining artichokes and Parmesan. Serve immediately.

Serves 4.

Sherry Vinaigrette

1 tablespoon Dijon mustard
3 tablespoons sherry-wine vinegar
1/2 tablespoon red-wine vinegar
1/4 cup extra-virgin olive oil
1/4 cup olive oil
1/4 cup canola oil
Fine sea salt and freshly ground white pepper

1. In a medium bowl, whisk together mustard and vinegars until frothy. Continue mixing vinegars with an immersion blender while slowly pouring in each oil; season with salt and pepper.
2. Transfer vinaigrette to a tightly sealed jar and keep refrigerated until ready to use. Mix well before using.

Makes 1 cup.