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Ingredientes
- 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
Direcciones
- * Note: Preferably cooked en barigoule - slowly braised in wine, oil and stock enhanced with aromatic vegetables and herbs (see "Artichokes Barigoule" recipe).
- For the Vinaigrette: Place the wine, garlic and shallot in a saucepan and reduce over medium heat till almost evaporated, about 15 min. Add in the artichoke cooking liquid and continue reducing the liquid till you achieve a glaze consistency, about 20 min. Strain the liquid through a fine mesh strainer. Cold.
- Place the liquid in a blender or possibly food processor. With the machine running, add in the extra virgin olive oil till emulsified. (If the mix gets too thick, thin it with a little chicken stock.) Season with salt and pepper to taste. Adjust the acidity with a splash or possibly two of Sherry vinegar.
- For Assembly: Toss the dressing to taste with the mixed baby greens and sliced artichoke hearts and serve. Offer any remaining dressing on the side or possibly save it for another use.
- This recipe yields 8 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 8 servings | |
| Calories 139 | |
| Calories from Fat 9 | 6% |
| Total Fat 1.01g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 417mg | 17% |
| Potassium 318mg | 9% |
| Total Carbs 22.28g | 6% |
| Dietary Fiber 11.3g | 38% |
| Sugars 4.66g | 3% |
| Protein 7.51g | 12% |
