| 1 | For artichokes, cut stem off 1 artichoke and rub exposed area with cut side of lemon. |
| 2 | Starting at base, bend back each dark green leaf and snap off. |
| 3 | Place leaves in a bowl of cold water acidulated with 2 tb lemon juice. |
| 4 | Cut off tight cone of tender yellow leaves above heart of artichoke and reserve for vinaigrette. |
| 5 | Using a small knife, scoop out and discard choke. |
| 6 | Trim off all dark areas of the heart. |
| 7 | Add artichoke heart to bowl of water with artichoke leaves. |
| 8 | Repeat with remaining artichokes, reserving 40 dark green leaves. |
| 9 | coarsely chop enough reserved yellow artichoke leaves to measure 1 cup; discard any remaining yellow leaves. |
| 10 | Combine chopped leaves with 1 cup water, vinegar, peppercorns and thyme in a medium saucepan. |
| 11 | Bring to a boil. |
| 12 | Cover and cook for 5 minutes. |
| 13 | Uncover, reduce heat and simmer until liquid is reduced to ?cup, about 10 minutes. |
| 14 | Strain liquid through sieve into a small bowl, pressing on solids with back of a spoon. |
| 15 | Mix in shallot. |
| 16 | Gradually whisk in 1/3 cup oil. |
| 17 | Cover vinaigrette. |
| 18 | (can be prepared up to 1 day ahead. |
| 19 | Let vinaigrette stand at room temperature. |
| 20 | Refrigerate dark green artichoke leaves and hearts in bowl of acidulated water). |
| 21 | for scallops, line cookie sheet with parchment paper. |
| 22 | Lightly oil parchment. |
| 23 | Place 4" diameter bottomless tartlet mold or cookie cutter with 1 ? high sides on parchment. |
| 24 | Overlap enough scallop slices inside ring to just cover bottom. |
| 25 | Remove tartlet mold and place on another part of cookie sheet. |
| 26 | Repeat 3 more times, forming 4 scallop rounds. |
| 27 | Cover and refrigerate until ready to use. |
| 28 | (can be prepared up to 6 hours ahead). |
| 29 | for vegetables, blanch tomatoes in a medium saucepan of boiling water for 20 seconds. |
| 30 | Drain and cool slightly. |
| 31 | Peel, seed and chop tomatoes. |
| 32 | Cut zucchini and summer squash crosswise in half. |
| 33 | Cut skin off zucchini and summer squash in ? thick strips. |
| 34 | Cut skin into ? dice, reserve remainder of zucchini and squash for another use. |
| 35 | (can be prepared up to 6 hours ahead. |
| 36 | Refrigerate tomatoes and squash separately). |
| 37 | remove artichoke hearts from water using a slotted spoon. |
| 38 | Cut into ? dice. |
| 39 | Heat oil in a heavy large skillet over medium heat. |
| 40 | Add basil and garlic and saute 1 minute. |
| 41 | Reduce heat to medium low. |
| 42 | Add diced artichokes and cook until tender, stirring frequently, about 7 minutes. |
| 43 | Add diced zucchini and summer squash and saute 2 minutes. |
| 44 | Mix in tomatoes. |
| 45 | Season with salt and pepper. |
| 46 | Remove from heat. |
| 47 | (can be prepared up to 2 hours ahead. |
| 48 | Let stand at room temperature). |
| 49 | for assembly, preheat oven to 350°F. |
| 50 | Spoon 2 tb wine over each scallop round. |
| 51 | Season with salt. |
| 52 | Bake until scallops are opaque, about 8 minutes. |
| 53 | meanwhile, bring a large saucepan of water to a boil. |
| 54 | Drain artichoke leaves and add to boiling water. |
| 55 | Cook until just tender, about 4 minutes. |
| 56 | Drain. |
| 57 | Rewarm diced vegetables in a skillet over medium heat, stirring frequently. |
| 58 | Mix in basil. |
| 59 | Place 4" tartlet mold in center of a large plate. |
| 60 | Spoon ?of vegetable mixture into center and spread into 4" round using the back of a spoon. |
| 61 | Remove mold. |
| 62 | repeat on 3 more plates with remaining vegetable mixture. |
| 63 | slide a wide metal spatula under 1 scallop round. |
| 64 | Gently set atop 1 vegetable round. |
| 65 | Repeat with remaining scallop rounds. |
| 66 | Arrange artichoke leaves decoratively around base of each round, forming a flower pattern. |
| 67 | Spoon vinaigrette over scallops and artichoke leaves. |
| 68 | Sprinkle with chives. |
