Artichoke and Grapefruit Salad

6 extra large artichokes
1 lemon
4 handfuls red leaf lettuce hearts
3 ripe pink grapefruit
about 1 teaspoon salt
1 cup virgin olive oil
1/4 cup raspberry vinegar
Salt and Pepper to taste
about 1/2 cup chervil sprigs

Trim the leaves completely from 6 very large artichokes so that only the hearts remain. Remove the chokes, cut off the stems, and pare the outside of the hearts to remove any green. Squeeze the juice of 1 lemon into a bowl and add the artichoke hearts, the lemon rinds, and cold water to cover.

Wash and dry the red leaf lettuce hearts. Section 3 ripe pink grapefruit and remove all membranes and seeds.

Slice the artichoke hearts into 1/4 inch slices and cook them in boiling salted water with a little lemon juice for 1 1/2 to 2 minutes, utnil they are al dente. Drain them and refresh with cold wter. Marinate the hearts in 1/2 cup olive oil.

Make a vinaigrette with 1/2 cup of olive oil, 1/4 cup raspberry vinegar, or to taste, and salt and pepper to taste.

Toss the lettuce with some of the vinaigrette and arrange it on salad plates. Alternate grapefruit sections with artichoke slices on top of the lettuce. Drizzle the salads with more vinaigrette and a little of the olive oil form marinating the artichoke hearts. Garnish with chervil sprigs.

Serves: 6

Source: Chez Panisse "Vegetables"

Prepared by: Margarette for the April 2006 meeting.