Artichoke and Ricotta Dumplings with Preserved-Lemon Sauce
INGREDIENTS
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Ingredients
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1/2 lemon, plus 1 tablespoon fresh lemon juice
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2 globe artichokes
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1 cup fresh ricotta cheese
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2 tablespoons freshly grated Parmesan cheese
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1 tablespoon all-purpose flour, plus more for dusting
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Salt and freshly ground pepper
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1 large egg yolk
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1/2 small red bell pepper
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1/2 small yellow bell pepper
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1/4 cup plus 2 teaspoons extra-virgin olive oil
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2 tablespoons water
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1 tablespoon plus 1 teaspoon Champagne vinegar
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1/4 preserved lemon, flesh discarded, rind very thinly sliced (see Note)
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2 tablespoons cold unsalted butter, cut into pieces
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2 tablespoons very finely chopped shallots
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2 tablespoons chopped pitted Niçoise olives
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1 tablespoon chopped flat-leaf parsley
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1 tablespoon minced chives
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1 teaspoon chopped tarragon
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Vegetable oil, for frying
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2 packed cups baby arugula
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