Artichoke-and-Arugula Salad - Appetizers - New York Magazine


Tomato-shallot Vinaigrette
1/4 cup finely minced shallots
1/2 cup finely chopped ripe tomatoes
1 clove garlic
1/2 teaspoon dried chervil
2 tablespoons plus 2 teaspoons sherry vinegar
1 1/2 teaspoons sea salt
1 teaspoons freshly ground black pepper
1/2 cup extra-virgin olive oil

2 lb. frozen artichoke bottoms (available at Kalustyan's; artichoke hearts, frozen or packed in oil, may be substituted)
6 cups chicken stock
2 tablespoons butter
2 cloves garlic, minced
2 teaspoons chopped tarragon
8 ounces baby arugula


Sauteed Artichokes And Chicken Stock Add Body And Flavor To This Summer Salad.

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