You may also like
Categories:
artichoke bottoms red vine yellow vine pistachios white port white wine arugula salt sherry wine vinegar olive oil salt
Viewed: 8 - Published at: 8 years agoIngredients
- 2 large artichoke bottoms, cooked and cleaned
- 2 red vine-ripened tomatoes
- 2 yellow vine-ripened tomatoes
- 2 ounces pistachios, ground into a flour (grind pistachios in grinder)
- 16 ounces white port
- 16 ounces white wine
- 2 12 cups arugula
- salt and pepper
- 34 cup sherry wine vinegar
- 1 cup olive oil
- salt and pepper
Method
- Cook artichokes in a pot with the port wine, white wine and some salt and pepper until fork tender.
- Remove leaves and leave just the heart.
- Bring a second pot of water to a boil.
- Remove stems from the tomatoes & make a tiny slit in the top of each.
- Blanch tomatoes in boiling water and place immediately in an ice bath.
- Remove the skin and slice the tomatoes into eighths.
- In a medium bowl, combine vinegar and olive oil and season with salt and pepper.
- Place tomatoes and arugula into the vinaigrette mixture.
- Dress salad with vinaigrette.
- Place salad in a single line on plate alternating tomatoes and artichokes.
