Artichauts à l'Huile (Artichokes with Salad Sauce)

Ingredients

• half an artichoke for each person
• six dessertspoonfuls of salad oil
• two of tarragon vinegar
• half a small teaspoonful of salt
• half a small teaspoonful of mustard
• pepper to taste
• some finely-chopped tarragon

Method

1. 1

   Trim artichokes and boil in salted water with a bit of soda and lemon juice.

2. 2

   Drain, cut in half, and serve with a sauce made by whisking salad oil, tarragon vinegar, salt, mustard, pepper, and tarragon.

Nutrition per serving

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 13. The excerpt below is the record exactly as published.

Artichauts a 1'Huile (Artichokes with Salad Sauce). — Allow half an artichoke for each person ; trim them neatly, cutting off the ends of the leaves and put them in a sauce- pan with plenty of boiling water, salt, a tiny bit of soda, and the juice of a lemon. Keep on the lid of the saucepan, and when the artichokes are done (which can be ascertained by the leaves coming apart quite easily), drain them thoroughly (this is most essential), cut them in half, dish them up on a napkin, and serve with the following sauce in a boat : Beat up in a basin for a few minutes, six dessertspoonfuls of salad oil, two of tarragon vinegar, half a small teaspoonful each of salt, and French or English mustard and pepper to taste ; then add some finely-chopped tarragon

Cook this with the app: pantry check, scaling, and the assistant.