Artichokes In Vinaigrette Recipe

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   ["* Note: Preferably cooked en barigoule - slowly braised in wine, oil and stock enhanced with aromatic vegetables and herbs (see ""Artichokes Barigoule"" recipe).", "For the Vinaigrette: Place the wine, garlic and shallot in a saucepan and reduce over medium heat till almost evaporated, about 15 min.", "Add in the artichoke cooking liquid and continue reducing the liquid till you achieve a glaze consistency, about 20 min.", "Strain the liquid through a fine mesh strainer.", "Cold.", "Place the liquid in a blender or possibly food processor.", "With the machine running, add in the extra virgin olive oil till emulsified.", "(If the mix gets too thick, thin it with a little chicken stock.)", "Season with salt and pepper to taste.", "Adjust the acidity with a splash or possibly two of Sherry vinegar.", "For Assembly: Toss the dressing to taste with the mixed baby greens and sliced artichoke hearts and serve.", "Offer any remaining dressing on the side or possibly save it for another use.", "This recipe yields 8 servings.", "NOTES :"]

* Per serving · 4 servings · Values may vary.

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