The Stooges Recipe

Prepare and bake crisps

Preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper. Measure 3 oz (about 3/4 to 1 cup, lightly packed) finely grated Parmesan and mix in a small bowl with cracked black pepper and dried thyme if using. Spoon heaping tablespoons of the cheese mixture onto the prepared sheet, spacing them about 1.5–2 inches apart. Use the back of the spoon to gently flatten each mound into ~2.5–3 inch rounds.

Bake for 6–9 minutes until edges are golden and centers are lightly bubbling. Watch closely — they can go from golden to burnt quickly. Remove from oven and let crisps cool on the sheet for 2 minutes, then transfer with a thin spatula to a wire rack to cool and crisp fully. Crisps will firm up as they cool.

Prepare shallot and artichokes

Thinly slice the shallot into half-moons. If the marinated artichoke hearts are large, quarter them so pieces are bite-sized (approximately 1/2–1 inch pieces). Reserve 1–2 tablespoons of the marinade from the artichoke jar for extra flavor in the dressing if desired.

Make dressing

In a small bowl or jar combine 2 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, reserved 1–2 tablespoons artichoke marinade (optional), 1/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust acidity or seasoning — add a little more honey for balance or a squeeze of lemon if you prefer brighter acidity.

Toss salad

Place 4 cups baby spinach in a large bowl. Add the sliced shallot and marinated artichoke pieces. Drizzle about half the dressing (reserve the rest) over the greens and gently toss to coat evenly, being careful not to bruise the spinach. Taste and add more dressing if needed. Finish with a light dusting of flaky sea salt.

Plate the dressed spinach, distributing shallot and artichoke evenly between two plates or bowls. Break 2–3 Parmesan crisps into large shards and tuck them into the salad for crunch, or place whole crisps on top for presentation.

Zest half a lemon over the plated salads and, if desired, squeeze a little lemon juice over each to brighten the flavors. Garnish with a final crack of black pepper and serve immediately so the Parmesan crisps stay crisp.