Wild watercress appears sporadically in farmers’ markets, but it also grows in more places than you might think. In Seattle, it’s positively thick around Lake Washington and easy to find and pick. Whether you forage for your own or buy it from a purveyor, make sure you pick or buy more than you think you’ll need. I like to use only the very freshest tips and bits for the salad. The peppery flavor is a nice contrast to the mild, grassy flavor of the pecorino and marries well with the earthy finish of the artichokes.

　　

Ingredients

serves 4

　　2 large artichokes

　　1 lemon, halved

　　Kosher salt and freshly ground pepper

　　8 cups loosely packed wild watercress tips

　　1/4 cup extra-virgin olive oil

　　Pecorino Toscano, for serving

　　

Step 1

To prepare the artichokes, first peel the fibrous outer covering from the stems, trimming only the very bottom and leaving as much stem intact as possible. (See step-by-step photos on pages 16 and 17.) Cut off the top of each artichoke with a very sharp chef’s knife. Next, pull off all the tough outer leaves. Use kitchen shears to snip off the tops of the tender inner leaves. Quarter the artichoke and remove the choke from each quarter. Shave each quarter using a mandoline. Immediately put the slices in a bowl, squeeze 1/2 lemon over, and toss. This will keep the slices from turning brown. Season with salt and pepper.

　　

Step 2

Add the cress to the bowl. Drizzle the olive oil over the top and squeeze the other lemon half over the salad. Gently toss.

　　

Step 3

Divide the salad among 4 plates, ensuring each portion contains the same amount of artichoke. Shave the cheese over the top of each and serve.

　　Ethan Stowell's New Italian Kitchen