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Artichokes In Vinaigrette

Time 1 hour
Yields Serves 8
Artichokes In Vinaigrette

Vinaigrette

1

Place the wine, garlic and shallot in a saucepan and reduce over medium heat until almost evaporated, about 15 minutes. Add the artichoke cooking liquid and continue reducing the liquid until you achieve a glaze consistency, about 20 minutes. Strain the liquid through a fine mesh strainer. Cool.

2

Place the liquid in a blender or food processor. With the machine running, add the olive oil until emulsified. (If the mixture gets too thick, thin it with a little chicken stock.) Season with salt and pepper to taste. Adjust the acidity with a splash or two of Sherry vinegar.

Assembly

1

Toss the dressing to taste with the mixed baby greens and sliced artichoke hearts and serve. Offer any remaining dressing on the side or save it for another use.


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