If you don't have a pressure cooker, simmer the artichoke mixture in a Dutch oven for 40 minutes or until tender.
2 lemons, halved crosswise
2 cups dry white wine
2 cups water
1 bay leaf
1 thyme sprig
4 large artichokes
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon black pepper, divided
1/4 teaspoon salt, divided
1/4 cup golden raisins
1/2 cup hot water
2 tablespoons fresh lemon juice
1 tablespoon minced shallots
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar
6 cups chopped Lacinato kale
1/4 cup pine nuts, toasted
How to Make It
Squeeze juice from lemon halves into a 6- or 8-quart pressure cooker. Add lemon halves, wine, 2 cups water, bay leaf, and thyme to cooker. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Add artichokes to pressure cooker. Close lid securely; bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure; cook 10 minutes. Remove from heat; release pressure through steam vent, or place cooker under cold water to release pressure. Remove lid; let stand 30 minutes. Remove artichokes from cooking liquid. Cut each artichoke in half lengthwise. Remove fuzzy thistle from bottom with a spoon.
Heat a grill pan over medium-high heat; coat pan with cooking spray. Combine 1 tablespoon oil, artichokes, 1/4 teaspoon pepper, and 1/8 teaspoon salt in a medium bowl. Add artichokes to pan; cook 3 minutes on each side or until grill marks appear. Cut each artichoke half in half lengthwise.
Combine raisins and 1/2 cup hot water; let stand 10 minutes. Drain.
Combine remaining pepper, salt, oil, 2 tablespoons juice, and next 3 ingredients (through sugar) in a medium bowl, stirring with a whisk. Add kale; toss to coat. Place 1 cup kale mixture on each of 4 plates; top each serving with 4 artichoke pieces, 1 tablespoon raisins, and 1 tablespoon nuts.
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