1. Prep: Drain the 12 baby artichokes well and slice each one cleanly into quarters.

2. Heat: Warm the 3 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering.

3. Sauté: Add the 1 thinly sliced medium red onion and 2 thinly sliced cloves of garlic, cooking until just softened for about 4 minutes.

4. Brown: Stir in the 1 pound of cubed mortadella and cook until the edges turn lightly browned, about 2 to 3 minutes.

5. Wilt: Toss in the quartered artichokes, 2 bunches of washed and dried frisée lettuce, 1 tablespoon of chopped fresh thyme, and 6 tablespoons of balsamic vinegar, stirring constantly until the greens are just wilted for about 45 to 60 seconds.

6. Season: Sprinkle with 1 pinch of salt and 1 dash of pepper, toss once more, and divide the warm salad evenly among 6 plates.

7. Garnish: Use a vegetable peeler to shave thin ribbons from the 1/2 pound wedge of Parmigiano-Reggiano over each plate.

8. Serve: Enjoy immediately while the mortadella and greens are still warm.

9. Shelf Life: Best enjoyed immediately while warm; leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though the frisée will soften.

10. Plate: Shave extra Parmigiano over the warm greens and dig right in.