Warm Artichoke Heart Salad with White Beans Arugula and Salsa Verde

Ingredients

• For the beans:
• 1/2 cup dried great northern beans, rinsed and soaked overnight in room- temperature water to cover
• 1 carrot, halved
• 1 celery stalk, halved
• 1/2 yellow onion, peeled
• 1 small garlic clove, peeled
• Coarse salt and freshly ground black pepper
• For the salsa verde:
• 1 cup fresh flat-leaf parsley leaves, coarse chopped
• 1 tablespoon drained capers
• 1 small garlic clove, minced
• 1/2 cup extra-virgin olive oil
• For the artichokes:
• 4 to 6 cups homemade chicken stock or prepared low-sodium chicken broth
• 1 lemon, cut in half
• 6 large globe artichokes, each 4 to 4 1/2 inches in diameter
• 3 fresh thyme sprigs
• 1 carrot, cut in half
• 1 celery stalk, cut in half
• 1/2 medium onion, cut in half
• 1 garlic clove
• For the creamy garlic dressing:
• 1 large egg yolk
• 1 garlic clove, shaved on a Microplane or sliced as thin as possible
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons red wine vinegar
• 1 1/4 cups canola oil
• 1/4 cup heavy cream
• 1 teaspoon freshly ground black pepper
• 2 tablespoons finely grated Parmigiano-Reggiano
• Coarse salt
• For the arugula salad:
• 2 cups loosely packed baby arugula
• 1/2 cup shaved Parmigiano-reggiano

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