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Artichokes Vinaigrette

225 calories per serving

ingredients

serves 4
4 medium artichokes
3 litres (5 pints) salted water
2 tablespoons wine vinegar
4 tablespoons dry white wine
1 teaspoon sugar
salt and freshly milled black pepper
1 teaspoon English mustard
yolks of 3 hard-boiled eggs
4 tablespoons olive oil
1 small onion
1/2 clove garlic
1 tablespoon chopped fresh tarragon
2 teaspoons dried chervil

method

1. Cut off the stalks and the top 2 cm (l in) of leaves from the artichokes. Boil the artichokes in the salted water in a covered pan for 40 minutes.

2. Beat together the vinegar, wine, sugar, seasoning and mustard.

3. Mash the egg yolks with a fork and stir them into the oil, then beat the mixture into the vinegar and wine marinade. Finely chop the onion.

4. Crush the garlic and stir it into the sauce with the onion and herbs.

5. Drain the artichokes and serve them on warm plates with the vinaigrette sauce. To eat, pluck off the artichoke leaves one at a time, dip in the sauce and squeeze the tender artichoke out of the leaves between your teeth.

6. Very small leaves and the choke in the centre should be removed. Finally, eat the artichoke heart covered with sauce.

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