Instructions: * 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 until almost evaporated, about 15 minutes. Add the artichoke cooking liquid and continue reducing the liquid until you achieve a glaze consistency, about 20 minutes. Strain the liquid through a fine mesh strainer. Cool.

Place the liquid in a blender or food processor. With the machine running, add the olive oil until emulsified. (If the mixture gets too thick, thin it with a little chicken stock.) Season with salt and pepper to taste. Adjust the acidity with a splash or 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 save it for another use.

This recipe yields 8 servings.

NOTES :

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