Artichauts Froids à la Vinaigrette

Artichokes with Herb Sauce

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 6 cooked artichokes


  1. Cook artichokes. Stand them on their heads to drain, cool, cover, and refrigerate overnight.
  2. Make the sauce and let it age several hours. Mash garlic in a salad bowl with wooden spoon. Discard the pulp. Add shallots, vinegar, oil, sugar, salt, pepper, parsley, chervil, and marsala. Mix well.
  3. Serve each articho