Artichokes a la Vinaigrette

Artichauts a la Vinaigrette

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Fine, Tender, Young Artichokes
  • 3 Tablespoonfuls of Olive Oil
  • 2 Tablespoonfuls of Vinegar
  • A Shallot
  • The Yolk of a Hard-Boiled Egg
  • Salt and Pepper to Taste


Prepare and boil the artichokes as in recipe for French Artichokes Boiled. Serve with the following sauce:

Take the yolk of a hard-boiled egg, dilute it with two teaspoonfuls of vinegar, blend well, season to taste with salt and pepper; chop the shallot very, very fine, add to the mixture, and then add gradually three tablespoonfuls of olive oil. Mix all together well. Place the Artichokes on a folded napkin on a dish, and send to the table with the sauce in a separate dish.