Recipe - Artichoke Vinaigrette

6 Artichokes, trimmed
6 tablespoon Finely chopped onion
6 tablespoon Dry vermouth
6 tablespoon Extra virgin olive oil
Boiling salted water
Salt and freshly ground
Pepper
1 cup Dry white wine
One fourth cup Olive oil
2 cup Cloves, minced
1 Vinaigrette Sauce

Contributed to the echo by: Michelle Bass Originally from: "The Best of Bon
Appetit Cookbook", Knapp Press, 1979 ARTICHOKE VINAIGRETTE In 6quart pan
cook artichokes, uncovered, in boiling salted water for 5 minutes. Drain.
Place artichokes in roaster or other large pan so they stand upright.
Separate leaves of artichokes and fill with vermouth mixture.

Combine white wine, One fourth cup olive oil and garlic. Pour into bottom of pan.
Cover tightly and cook over low heat 25 to 35 minutes. Remove artichokes
from broth and serve hot or cold with Vinaigrette Sauce