Artichoke Vinaigrette

Recipe Ingredients

6		Artichokes trimmed
6 tablespoons	90ml	Finely chopped onion
6 tablespoons	90ml	Dry vermouth
6 tablespoons	90ml	Extra virgin olive oil
		Boiling salted water
		Vinaigrette sauce
		Salt and freshly ground
		Pepper
1 cup	237ml	Dry white wine
1/4 cup	59ml	Olive oil
2 cups	186g / 6.6oz	Cloves - minced

Recipe Instructions

In 6 quarts pan cook artichokes, uncovered, in boiling salted water for 5 minutes. Drain. Place artichokes in roaster or other large pan so they stand upright. Separate leaves of artichokes and fill with vermouth mixture.

Combine white wine, 1/4 cup olive oil and garlic. Pour into bottom of pan. Cover tightly and cook over low heat 25 to 35 minutes. Remove artichokes from broth and serve hot or cold with Vinaigrette Sauce.

Source:
"The Best Of Bon Appetit Cookbook", Knapp Press, 1979

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