Think Like a Chef by Tom Colicchio

Author:Tom Colicchio [Colicchio, Tom]
Language: eng
Format: epub
ISBN: 978-0-7704-3389-5
Publisher: Crown Publishing Group
Published: 2012-05-15T16:00:00+00:00

In this recipe we pair the braised artichokes with thinly sliced raw artichokes to form a salad.

artichoke vinaigrette

MAKES ABOUT 1 CUP

½ cup artichoke braising liquid with aromatic vegetables

1 egg yolk

1 tablespoon white wine vinegar

1 tablespoon fresh lemon juice

1 braised artichoke

Kosher salt and freshly ground black pepper

¼ cup extra-virgin olive oil

¼ cup peanut oil

Combine the braising liquid and aromatic vegetables, egg yolk, vinegar, lemon juice, and artichoke in a blender. Add a pinch each of salt and pepper and purée. With the motor running, gradually add the olive and peanut oils. Thin, if necessary, with additional braising liquid.

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