Artichokes In Vinaigrette Recipe

• 3/4 c. white wine
• 1 lrg garlic clove chopped
• 1 x shallot chopped
• 1 c. artichoke cooking liquid
• 1/2 c. extra-virgin extra virgin olive oil chicken stock salt and pepper sherry vinegar vinaigrette
• 6 c. mixed baby greens
• 8 x artichoke hearts cooked, and thinly sliced - see * Note

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

white wine, garlic, shallot, artichoke cooking liquid, extravirgin extra virgin olive oil chicken stock salt, mixed baby greens

Taken from cookeatshare.com/recipes/artichokes-in-vinaigrette-69929 (may not work)