Artichokes with Tomato Vinaigrette

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

These are good as part of an antipasto assortment. We make a court bouillon to cook the artichokes and use some of the poaching liquid as a base for the tomato vinaigrette. These are best if cooked the day before and allowed to marinate overnight.


Court Bouillon

  • 1 cup water
  • ½ cup dry white wine
  • 3 tabl


Combine all the ingredients for the court bouillon in a wide saucepan and heat to boiling.

Meanwhile, trim the artichokes: Snap off the outside dark green leaves, trim the stems, and pare the outside of the base around the stem. Cut off the top ½ inch of the cone. Drop the artichokes immediatel