Yukon Gold Potato and Artichoke 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 (optional)
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 a Nicois or Kalamata), pitted, chopped
6 fresh basil leaves, thinly sliced
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
3/4 cup olive oil
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 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 surfaces 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 artichokes. Add to saucepan. Cook until tender, about 15 minutes. Drain. Cool. Cut into slices. (Potatoes and artichokes can be made 1 day ahead. Cover separately and refrigerate.)
Mix potatoes, artichoke slices, red onion, green onions, tomato, olives and basil in large bowl.
Mix lemon juice and mustard in medium bowl. Gradually whisk in olive oil. Mix into salad. Season to taste with salt and pepper.
Yield: 6 servings