Artichoke Heart Salad with Dipping Leaves

Cocktail party centerpiece or a plated starter.

A luxurious, all‑artichoke dish that’s equally at home as a cocktail‑party centerpiece or a plated starter. Tender hearts, buttery leeks, and briny olives come together in a warm, fragrant mound surrounded by the best leaves for scooping.

Ingredients

• 8 large fresh artichokes, stems trimmed

• 1/4 cup olive oil

• 1/2 cup chopped leeks (white and pale green parts)

• 6 garlic cloves, minced

• 2 tablespoons butter

• 3 tablespoons chopped and pitted Kalamata olives

• 3 tablespoons chopped fresh parsley

• 2 tablespoons fresh lemon juice

• 4 tablespoons white wine

• 1 teaspoon chopped fresh thyme

• 1/2 teaspoon grated lemon peel

• 1/4 teaspoon dried crushed red pepper

• Salt

Instructions

Boil the artichokes. Add 2 inches of water to two large pots and bring to a boil. Salt the water, divide the artichokes between the pots, cover, and simmer over medium heat until just tender when pierced at the base, about 25 minutes. Transfer to plates to cool.

Prep the hearts and leaves. Working with one artichoke at a time, remove and discard the tough outer leaves. Set aside the large leaves with the most meat, trimming 1/2 inch from the top of each one. Discard the smaller inner leaves. Remove and discard the choke. Chop the heart into 1/4‑inch cubes and place in a large bowl.

Cook the filling. Heat olive oil in a large skillet over medium‑low heat. Add leeks and garlic and sauté until tender, about 5 minutes. Add butter and stir until melted. Add wine, chopped artichoke hearts, olives, parsley, lemon juice, thyme, lemon peel, and red pepper. Simmer for 5 minutes, stirring often. Let cool slightly.

Assemble and serve. Spoon the chopped artichoke mixture into the center of a large shallow platter. Arrange the reserved artichoke leaves around the mixture. These are used to scoop up the dip made of the hearts. Serve warm or at room temperature.