Artichauts Froids à la Vinaigrette

Artichokes with Herb Sauce

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 6 cooked artichokes

Method

  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