Tomatoes à l’Andalouse

Tomates à l’Andalouse


Take some small fresh tomatoes, remove the cores, take out all the pips, skin them, and leave on ice (if you have it) to become quite cold; also take some cooked artichoke bottoms. When about to serve have two tablespoonfuls of salad oil mixed with a dessertspoonful of tarragon vinegar, a few drops of chilli vinegar, a pinch of salt, and a tablespoonful (together) of chopped tarragon and chervil; a little chopped eschalot may also be added if liked. Season both the artichokes and tomatoes with this, and then place a tomato on an artichoke bottom, and pour the remaining sauce over, and serve.