WITH GUEST MARTHA STEWART
Recipe courtesy of Jean-George Vongerichten-Vong
Yield:
4 servings
Level:
Easy

Ingredients

Vinaigrette:

Directions

Remove the tough outer leaves of the artichoke and remove the choke with a spoon. Slice the artichoke hearts into thin slices (about 1/8-inch thick).

Clean the porcini mushrooms and remove the stems. Cut into "batonnets" slices that are 1 1/2 inch long by 1/4-inch thick.

In a saute pan saute the artichokes in 2 tablespoons olive oil, seasoning with salt and pepper. Cook until the artichokes are slightly caramelized. In another pan, saute the mushrooms in 3 tablespoons olive oil, seasoned with salt and pepper until they are slightly caramelized.

Lightly flour the foie gras on both sides. Sear in a medium hot, dry saute pan about one minute on each side.

To plate the dish, place one cup of greens on each plate. Evenly divide the artichokes and mushrooms and place on top of the greens. Top each with a slice of foie, sprinkling a line of coarse salt over the top of each foie piece. Spoon about 2 tablespoons of the Vinaigrette over each salad. Sprinkle with walnuts.

Vinaigrette:

Combine the lemon juice, soy sauce and truffle juice. Whisk in the olive oil. Season with salt and pepper.

IDEAS YOU'LL LOVE

Spring Green Risotto With Artichokes

Recipe courtesy of Ina Garten

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Lemon Chicken with Artichoke Hearts

Recipe courtesy of Aida Mollenkamp

Broccoli Salad

Recipe courtesy of Ree Drummond

Tuna Salad

Recipe courtesy of Ina Garten

Vegan Artichoke Arancini

Recipe courtesy of Giada De Laurentiis

Chicken Salad Contessa

Recipe courtesy of Ina Garten

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Green Salad with Mustard Vinaigrette

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking