Artichauts Froids à la Vinaigrette

Name: Artichauts Froids à la Vinaigrette (Artichokes with Herb Sauce)
Cuisine: French
Ingredients: 2 tablespoons white wine vinegar; 3 cloves garlic; 6 cooked artichokes; 3 tablespoons minced shallots; 5 tablespoons olive oil; 1 tablespoon minced parsley; ¼ teaspoon sugar; ½ teaspoon salt; Freshly ground pepper; 1 teaspoon marsala, or sweet sherry wine; 1 teaspoon chervil

Artichokes with Herb Sauce

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

6 cooked artichokes

Europe
France
Roussillon
Comte de Foix
Vegan
Mediterranean
Gluten-free
Languedoc

Method

Cook artichokes. Stand them on their heads to drain, cool, cover, and refrigerate overnight.
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.
Serve each articho