Artichoke And Ricotta Dumplings With Preserved-Lemon Sauce

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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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