The Times Picayune Publishing Company

Artichokes a la Vinaigrette

Artichauts a la Vinaigrette

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 6 Fine, Tender, Young Artichokes
  • 3 Tablespoonfuls of Olive Oil
  • 2 Tablespoonfuls

Method

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.