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Artichokes and Chick-peas Vinaigrette
Preparation info
- Difficulty
Easy
Appears in
By Merry White
Published 1974
This is an elegant, yet hearty, cold salad, which would go well with broiled foods or a roast. It was last served at a mock Roman orgy, beside an entree of squab with truffled pâté stuffing—but it would be excellent with charcoal-broiled hamburger!
Ingredients
Method
If you are using frozen artichoke hearts, partially thaw them, to separate them, and then put them into a saucepan full of boiling water for 3 minutes. Drain and run cold water over them. If you are using canned artichokes, put them in a colander and rinse them well with cold water, to remove any briny taste. (If they were packed in oil, drain only). Toss all the ingredients together in a servi