Artichoke and Green Bean Salad

Make (or half prepared) Walnut Vinaigrette.

Blanche walnuts in boiling water 3 minutes; drain. Remove Brown skins by rubbing and scraping with fingers.

Heat large kettle of water over high heat to boiling. Mix flour and 1/4 cup water in small bowl until smooth. Whisk flour paste and lemon juice into boiling water.

Cut off stems and 1-1/2 inches from the tops of artichokes. Snap off all leaves until only purple tipped leaves surrounding chokes remain. Cut off all green part on artichoke bottoms. Add artichokes to kettle; cook until tip of knife easily pierces stem end of artichoke bottoms, 30 to 45 minutes. Remove from water with slotted spoon; rinse under cold running water to cool. Cut and scrape all choke and purple-tipped leaves until only smooth bottoms remain; Pat dry. Whisk vinaigrette; immediately add artichoke bottoms to vinaigrette; toss gently to coat.

Heat large saucepan of water over high heat to boiling; add green beans. Boil until crisp tender, about 7 minutes. Drain; rinse under cold running water; Pat dry. Add beans to vinaigrette. Marinate vegetables, covered, at room temperature up to 1 hour.

Make bed of alfalfa sprouts on each salad plate. Place one artichoke bottom in center of each plate. Arrange beans in ring around each artichoke. Garnish with walnuts and flower blossoms.