Photo: Randy Mayor; Styling: Cindy BarrĀ 
Hands-on Time
40 Mins
Total Time
1 Hour 15 Mins
Yield
Serves 4

If you don't have a pressure cooker, simmer the artichoke mixture in a Dutch oven for 40 minutes or until tender.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Combine raisins and 1/2 cup hot water; let stand 10 minutes. Drain.

Step 4

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Spago, Las Vegas, Nevada

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