Preparation / Directions:
Remove outer leaves from artichokes and trim , Soak in acidulated water. Drain artichokes and cut each into quarters.
In a 12- to 14-inch sauté pan, heat olive oil until smoking. Add onion and garlic and sauté until just softened, about 4 minutes. Add Mortadella and stir until lightly browned, about 2 to 3 minutes. Add frisee, thyme and balsamic vinegar and toss until just wilted, about 45 to 60 seconds. Season with salt and freshly-ground pepper and divide among 4 plates. Shave Parmesan cheese over each salad using a vegetable peeler and serve warm.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5684)