Tomato and Artichoke Salad

Name: Tomato and Artichoke Salad (Salade de Tomates et d’Artichauts)
Yield: Serves 8
Cuisine: France
Ingredients: 1¼ teaspoons salt; 3 tablespoons milk; 5 large ripe tomatoes, peeled; ⅛ teaspoon Freshly ground pepper; 2 tablespoons red wine vinegar; Sugar; ⅓ cup crème fraîche or heavy cream; 1 tablespoon Dijon mustard; 3 tablespoons minced fresh chives; ⅓ cup crème fraîche or heavy cream; 1 tablespoon finely chopped shallots; 5 large globe artichokes, trimmed to their bottoms (see To Prepare Artichoke); 1 lemon, halved, plus 3 tablespoons fresh lemon juice; 1 lemon, halved, plus 3 tablespoons fresh lemon juice; 1 medium onion, sliced; 1 carrot, sliced; ½ cup extra virgin olive oil

Salade de Tomates et d’Artichauts

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

Ingredients

5 large globe artichokes, trimmed to their bottoms (see To Prepare Artichoke)
1 lemon, halved, plus 3 tablespoon

Europe
France
Starter
Gluten-free
Vegetarian

Method

In a large nonreactive saucepan or flameproof casserole, combine the artichoke bottoms with the onion, carrot, 2 tablespoons of the oil, the lemon juice, milk, ½ teaspoon of the salt, the pepper, and 2