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Yukon Gold Potato and Artichoke Salad

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Yukon Gold Potato and Artichoke Salad
Mark Dorian - Un Grand Café, Chicago
Bon Appetit September 1995

Salad:
8 medium Yukon Gold potatoes
(about 2 3/4 pounds)
1 lemon, halved
4 large artichokes
1 2/3 cups water
1/3 cup olive oil
1/3 cup dry white wine
6 whole black peppercorns
6 coriander seeds
2 fresh thyme sprigs or 1/2 teaspoon dried
1/2 red onion, very thinly sliced
3 green onions, thinly sliced diagonally
1 tomato, peeled, seeded, chopped
10 black brine-cured olives (such as Niçoise or
Kalamata), pitted, chopped
6 fresh basil leaves, thinly sliced

Dressing:
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
3/4 cup olive oil

For salad: Cook potatoes in large pot of boiling salted water until just
tender, about 22 minutes. Drain well. Cool. Cut into 1-inch pieces.
Halfway fill large bowl with cold water. Squeeze in juice from half of
lemon. Cut second lemon half in half. Cut off stem from 1 artichoke
and rub exposed area with cut side of lemon piece. Starting from base
of artichoke, bend each leaf back and snap off where the leaf breaks
naturally. Continue until light green leaves are exposed. Cut off top 2
inches of artichoke above heart. Using small sharp knife, cut off all
dark green areas. Cut artichoke heart into quarters. Rub all cut sur-
faces with lemon piece. Cut out choke and pink inner leaves from
each section and discard. Place artichoke heart sections in water
with lemon juice. Repeat with remaining artichokes.
Combine 1 2/3 cups water, olive oil, wine, peppercorns, coriander and
thyme in heavy large saucepan and bring to boil. Drain the  artichokes.
Add to saucepan. Cook until tender, about 15 minutes. Drain. Cool.
Cut into slices. Mix potatoes, artichoke slices, red onion, green onions, tomato, olives and basil in large bowl.

For dressing: Mix lemon juice and mustard in medium bowl. Gradually
whisk in olive oil. Mix into salad. Season to taste with salt and pepper.
Serves 6.
 

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