Ingredients

Artichokes:

6 lrg. artichokes

3 lemons, quartered lengthwise

10 fresh thyme sprigs

2 lrg. shallots, sliced

2 bay leaves

1 c. dry white wine

1 lrg. carrot, sliced into rounds

1 lrg. celery stalk, sliced

1/4 c. EVOO

Water

Salad:

1 head elephant garlic, cloves separated, peeled, chopped into 1/4" cubes

1 c. EVOO

1 1-1/4 lb. celery root, peeled, cut into matchsticks

2 lrg. carrots, peeled, chopped

1 lrg. onion, chopped

2 lrg. celery stalkes, chopped

3/4 c. EVOO, divided

1/2 c. walnuts, toasted

2 T. Dijon mustard

2 t. whole grain Dijon mustard

2 T. Sherry vinegar

1/4 c. chopped fresh chives

1/4 c. chopped fresh parsley

Preparation

Artichokes: cut top half of 1 artichoke; rub ends with a lemon quarter. Break off outer leaves until only pale green leaves remain. Trim and peel stem. Rub with lemon. Repeat with rest of artichokes. Place lemon quarters and next 7 ingredients in heavy large pot. Add trimmed artichokes. Add enough water to cover artichokes by 1". Bring to boil uncovered; remove from heat and let stand just until tender (about 25 minutes). With slotted spoon, transfer artichokes to plate to cool. Halve lengthwise; scoop out choke and spiny inner leaves from center. Cut each half into 3 wedges; set aside. Salad: Bring garlic and 1 c. EVOO to simmer in heavy small saucepan over med. heat. Reduce heat to med-how and simmer until garlic is very soft, stirring occasionally (about 30 minutes). Strain garlic, reserving oil. -Add celery root to large pot of boiling salted water; cook until crisp-tender (about 1 minute). Using slotted spoon, transfer to strainer. Rinse under cold water and drain well. Return water in lrg. pot to boil and add carrots; cook 30 seconds. Add onion; cook 30 seconds. Add celery; cook 30 seconds. Drain vegetables and rinse under cold water; drain well. -Puree 1/4 c. EVOO and walnuts in blender until smooth. Add both mustards and vinegar; puree until smooth. Gradually add remaining 1/2 c. EVOO and 1/2 c. reserved garlic oil. -Mix artichokes, roasted chopped garlic, celery root, vegetables, 1 c. dressing, chives and parsley in lrg. bowl; toss to coat. Transfer to platter and let stand 2 hours before serving.