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Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Artichoke Vinaigrette

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Preparation info
    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Large globe artichoke, about 12 <

Method

Procedure

Plating

  1. If the artichoke is cold from refrigeration, place it in a microwave and bring it to cool room temperature by heating it on low power for a few seconds only.
  2. Hold the artichoke upside-down and gently squeeze to remove excess water.
  3. Place the artichoke in the center of a cool 10-in. (25-

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