Haricots Verts and Artichoke Salad with Hazelnut Vinaigrette

• 2 large artichokes
• 1 pound haricots verts
• 3 tablespoons hazelnut oil
• 1 tablespoon peanut oil
• 1 tablespoon sherry vinegar
• Kosher salt
• Freshly ground pepper
• 2 tablespoons finely chopped shallot
• 3 tablespoons chopped, toasted hazelnuts

1. Fill a medium bowl with water.
2. Working with 1 artichoke at a time, snap off the tough outer leaves and trim the stem.
3. Cut off all the remaining leaves.
4. Peel and trim the bottom and stem; add to the water.
5. Repeat with the remaining artichoke.
6. In a medium saucepan of salted boiling water, cook the artichokes over moderate heat until tender, 18 to 20 minutes.
7. Using a slotted spoon, transfer them to a cutting board; let cool slightly.
8. Scoop out the furry chokes with a melon baller or spoon.
9. Cut each into quarters.
10. Prepare a medium bowl of ice water.
11. In the same saucepan, cook the haricots verts for 3 minutes.
12. Drain and transfer to the ice water to cool; drain.
13. Dry on paper towels, then cut in half.
14. In a large bowl, whisk the hazelnut oil, peanut oil, sherry vinegar, salt and pepper.
15. Add the beans, artichokes and shallot; toss.
16. Sprinkle with the hazelnuts and serve.

artichokes, verts, hazelnut oil, peanut oil, sherry vinegar, kosher salt, freshly ground pepper, shallot, hazelnuts

Taken from www.foodandwine.com/recipes/haricots-verts-and-artichoke-salad-with-hazelnut-vinaigrette (may not work)