• Ingredients: 24
  • Serves: 2

Spring artichokes with 1 1/4-pound celery root, peeled, cut into 1/3-inch dice, large tomato, seeded, chopped, bunch fresh arugula , chopped, thickly sliced prosciutto, chopped, dijon mustard, fresh lemon juice, olive oil.


  • 1 1 1/4-pound celery root, peeled, cut into 1/3-inch dice
  • 1 large tomato, seeded, chopped
  • 1 bunch fresh arugula , chopped
  • 1/4 lb. thickly sliced prosciutto, chopped
  • 1 tablespoon plus 1 tsp. Dijon mustard
  • 2 tbsps. fresh lemon juice
  • 6 tbsps. olive oil

For dressing

  • *available at specialty foods shops and natural foods stores


  • 12 fresh basil leaves

For crispy corn biscuits:

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsps. vegetable shortening
  • 1/2 cup cooked corn, well drained
  • 1/4 cup buttermilk

For salad greens:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer


  1. Step 1 Bring large pot of water to boil. Add bay leaves. Squeeze in juice from 1 lemon half; add lemon half and artichokes.

    For this step you will need

  2. Step 2 Cover and simmer until leaves easily pull away from artichokes, about 45 minutes. Drain. Let artichokes cool.
  3. Step 3 Bring medium pot of water to boil. Squeeze in juice of remaining lemon half. Add celery root and boil until tender, about 2 minutes.

    For this step you will need

  4. Step 4 Drain. Transfer celery root to medium bowl. Add chopped tomato, arugula and prosciutto to celery root.

    For this step you will need

  5. Step 5 Place Dijon mustard in small bowl. Gradually mix in 2 tablespoons fresh lemon juice, then 6 tablespoons olive oil.

    For this step you will need

  6. Step 6 Season to taste with salt and pepper. Stir half of dressing into celery root salad; reserve remainder for artichokes.

    For this step you will need

  7. Step 7 Remove inner light-green leaves from artichokes. Using spoon, scoop out choke. Fill center of each artichoke with some celery root salad.

    For this step you will need

  8. Step 8 Place artichokes on plates. Surround with remaining salad. Drizzle reserved dressing over artichokes and serve.

Nutrition information

Calories 679 Carbohydrates 47 g (16%)
Fat 47 g (72%) Protein 26 g (51%)
Saturated Fat 7 g (37%) Sodium 2,041 mg (85%)
Polyunsaturated Fat 6 g Fiber 14 g (55%)
Monounsaturated Fat 32 g Cholesterol 40 mg (13%)