Poivrade Artichoke and Mâche Salad from Le Caprice by AA Gill and Mark Hix

Ingredients

• 60 ml white wine
• 120 ml Cabernet Sauvignon vinegar (or a good-quality red wine vinegar)
• 10 g rosemary, leaves removed and chopped
• 16 baby artichokes
• 4 large shallots, peeled and finely chopped
• 3 cloves garlic, peeled and thinly sliced
• salt and freshly ground black pepper
• the olive oil from the artichoke cooking liquor (plus another 30-60 ml)
• 90 ml extra-virgin olive oil
• juice of 1 lemon