Warm Salad Of Mortadella, Frisee, Artichokes and Parmigiano

Course : Italian
Serves: 4
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12 medium baby artichokes
3 tablespoons extra-virgin olive oil
1 medium red onion -- thinly sliced
2 cloves garlic -- thinly sliced
1 pound mortadella -- cut 1 inch cubes
2 medium frisee or chicory -- washed, spun dry
1 tablespoon chopped fresh thyme leaves
6 tablespoons balsamic vinegar
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
1/2 pound parmigiano-reggiano

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)

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