Name: Poivrade Artichoke and Mâche Salad
Cuisine: Italian
Ingredients: 3 cloves garlic, peeled and thinly sliced; the olive oil from the artichoke cooking liquor (plus another 30-60 ml); 10 g rosemary, leaves removed and chopped; 90 ml extra-virgin olive oil; 4 large shallots, peeled and finely chopped; 16 baby artichokes; 60 ml white wine; 120 ml Cabernet Sauvignon vinegar (or a good-quality red wine vinegar); juice of 1 lemon; salt and freshly ground black pepper

Preparation info

Difficulty
Easy

Appears in

Le Caprice

By AA Gill and Mark Hix

Published 1999

About

Fresh baby artichokes can be difficult to find so order them in advance from your greengrocer.

An alternative would be baby artichokes in olive oil, sometimes found in Italian food shops or supermarkets, but beware they are sometimes a little acidic.

Ingredients

16 baby artichokes
90 ml extra-virgin olive oil
3 cloves

Europe
Italy
Starter
Mediterranean
Vegetarian
Gluten-free

Method

Trim half the stalk from the artichokes and cut 1 cm off the top.

Peel the outer leaves off until you reach the pale-coloured green leaves in the centre, sometimes it may be only 6 leaves or so depending on the size of the artichokes.

Carefully slice each artichoke lengthways into 4 slices.

Put them into a saucepan (not aluminium as this will discolour the artichokes) an

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