Ingredients

12 to 18 tiny artichokes (the purple-tipped variety about the size of a medium plum)

　　Juice of 1 lemon

　　1 tablespoon fine sea salt, plus additional as needed

　　1 cup plus 4 tablespoons extra-virgin olive oil

　　1 small, dried hot chile

　　3 fat cloves garlic, peeled, crushed, and minced

　　6 lemons, unpeeled and sliced into 1/4-inch rounds

　　4 cups dry white wine

　　3 dozen very large mussels, scrubbed, bearded, and rinsed

　　1/2 cup celery leaves

　　1 fat clove garlic, peeled and wrapped in a bay leaf, fastened with 1 whole clove

　　12 to 18 large prawns, unshelled, heads removed

　　3 tablespoons best-quality white wine vinegar

　　

Step 1

Buy only the smallest, tenderest artichokes available, with several inches of their stems intact. Trim only the very ends of the still-soft petals of the young artichokes, leaving them whole if they are very small or slicing them in half if they are a bit larger. If the choke has begun to grow, scoop it out with a small, sharp spoon. Place each of them in a bowl with the lemon juice and toss them about.

　　

Step 2

Place the artichokes in a large saucepan, covering them with cold water. Add 1 tablespoon of sea salt and bring to a simmer, gently poaching the artichokes for 3 to 4 minutes. They should still be firm and crisp. Drain the artichokes and refresh them under very cold water. Drain them again and set them aside.

　　

Step 3

Over a lively flame, heat 1/2 cup of the olive oil in a very large sauté pan and crush the chile between your fingers into it. Lower the flame and stir the oil and the bits of chile for 1 minute, perfuming the oil. Add the garlic and soften it for a few seconds, taking care not to color it. Add the lemon slices, rolling them around in the perfumed oil, sautéing them lightly, and cooking for 4 to 5 minutes. Add the poached artichokes to the pan, rolling them about with the aromatics and the lemons for 2 minutes. Lower the flame, add 1/2 cup of white wine and cover the sauté pan with a skewed lid, braising the artichokes until the stem end is easily pierced with a sharp knife, about 8 to 10 minutes. Permit the artichokes to cool in the braising liquid, setting them aside.

　　

Step 4

In a large saucepan, combine the mussels with the celery leaves, the garlic/bay leaf, and 3 cups of wine. Over a lively flame, bring to a simmer, cover the pan, and steam the mussels just until they open. With tongs, remove the mussels to a large bowl, discarding the garlic/bay leaf. Over a lively flame, reduce the mussel liquor to 3/4 cup and pour it over the cooked mussels, tossing them about in it. Set them aside.

　　

Step 5

Last, heat the 4 tablespoons of olive oil in a large sauté pan and add the prawns, rolling them about in the oil. As they begin to rosy a bit, add the remaining 1/2 cup of white wine and cook the prawns another minute. With tongs, remove the prawns to a large bowl. Over a lively flame, reduce the prawn liquor to 2 or 3 tablespoons and pour it over the cooked prawns, tossing them about in it. Set them aside. The 3 components can be prepared several hours or even half a day in anticipation and held, covered, at cool room temperature.

　　

Step 6

To assemble the salad: In a very large bowl, combine the 3 components—the artichokes/lemons, the mussels, the prawns—with their respective juices, tossing them together lightly, integrating their juices and liquors. Cover the bowl with plastic wrap and let the salad rest for 10 minutes. Meanwhile, construct a simple vinaigrette with the remaining oil, the vinegar, and a little fine sea salt. Toss the salad once again and turn it out onto a large and beautiful platter, drizzling it with the vinaigrette.

　　A Taste of Southern Italy