A delicately flavoured hors d’oeuvre, Salade d’Artichauts (sah-lahd d’ahr-tee-shoh) may be served with thinly sliced brown bread and butter.
12 artichoke hearts, cooked and quartered
2 shallots, finely chopped
½ teaspoon finely grated lemon rind
6 small new potatoes, scrubbed, cooked and quartered
3 fl. oz. olive oil
1 tablespoon white wine vinegar
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon chopped fresh tarragon or
½ teaspoon dried tarragon
½ teaspoon chopped fresh basil or
½ teaspoon dried basil
2 small tomatoes, quartered
8 black olives, halved and stoned
In a medium-sized glass serving bowl, combine the artichoke hearts, shallots, lemon rind and potatoes. Set aside.
In a small mixing bowl, combine all the dressing ingredients and beat well with a fork until they are thoroughly combined.
Alternatively, place all the dressing ingredients in a small screw-top jar, screw on the lid and shake vigorously until they are thoroughly combined.
Pour the dressing over the artichoke heart mixture and toss well with two large spoons. Garnish with the tomatoes and olives.
Either serve the salad immediately or cover and chill in the refrigerator until required.