Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    baby artichokes
   3      tablespoons   extra-virgin olive oil
   1      medium        red onion -- thinly sliced
   2                    garlic cloves -- thinly sliced
   1      pound         mortadella -- cut 1" cubes
   2      heads         frisee or chicory -- washed, spun dry
   1      tablespoon    chopped fresh thyme leaves
   6      tablespoons   balsamic vinegar
                        salt -- to taste
                        freshly-ground black pepper -- to taste
     1/2  pound         parmigiano-reggiano

Preparation:

Remove outer leaves from artichokes and trim , Soak in acidulated water. Drain artichokes and cut each into quarters. In a 12- to 14-inch sauté pan, heat olive oil until smoking. Add onion and garlic and sauté until just softened, about 4 minutes. Add Mortadella and stir until lightly browned, about 2 to 3 minutes. Add frisee, thyme and balsamic vinegar and toss until just wilted, about 45 to 60 seconds. Season with salt and freshly-ground pepper and divide among 4 plates. Shave Parmesan cheese over each salad using a vegetable peeler and serve warm. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5684)