Artichoke And Ricotta Dumplings With Preserved Lemon Sauce

Ingredients

• 1/2 lemon, plus 1 tablespoon fresh lemon juice
• 2 globe artichokes
• 1 cup fresh ricotta cheese
• 2 tablespoons freshly grated Parmesan cheese
• 1 tablespoon all-purpose flour, plus more for dusting
• Salt and freshly ground pepper
• 1 large egg yolk
• 1/2 small red bell pepper
• 1/2 small yellow bell pepper
• 1/4 cup plus 2 teaspoons extra-virgin olive oil
• 2 tablespoons water
• 1 tablespoon plus 1 teaspoon Champagne vinegar
• 1/4 preserved lemon, flesh discarded, rind very thinly sliced (see Note)
• 2 tablespoons cold unsalted butter, cut into pieces
• 2 tablespoons very finely chopped shallots
• 2 tablespoons chopped pitted Niçoise olives
• 1 tablespoon chopped flat-leaf parsley
• 1 tablespoon minced chives
• 1 teaspoon chopped tarragon
• Vegetable oil, for frying
• 2 packed cups baby arugula

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