Warm artichoke and mixed green salad

Ingredients (serves 4):
4 cups water
3 tbsp fresh lemon juice
1 tsp salt
4 fresh artichoke hearts
8 cups mixed salad greens, thoroughly washed
Bread crumbs for garnishing

Vinaigrette dressing:
1 1/4 cup chicken stock
3 tbsp unsalted butter
4 tbsp olive oil
1 tbsp grated lemon zest
1/2 tbsp grated orange zest
1/2 tbsp minced garlic
Salt and pepper, to taste

Method:
1. In a saucepan, reduce chicken stock by half, then whisk in butter.
2. Combine remaining ingredients in a small bowl, then whisk the reduced chicken stock into the vinaigrette.
3. In a large saucepan, bring 4 cups water, lemon juice and salt to a boil. Add the artichoke hearts, cover, reduce heat, simmer 35 to 50 minutes. Drain and quarter.
4. Toss greens with vinaigrette and divide among 4 plates.
5. Arrange artichoke hearts on mixed greens and spoon on remaining dressing. Sprinkle with crumbs. Serve.

Recipe source: Women's Weekly magazine