Artichokes a la Vinaigrette from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Prepare and boil the artichokes as in recipe for French Artichokes Boiled. Serve with the following sauce: Take the yolk of a hard-boiled egg, dilute it with tw
Ingredients
- 6 Fine, Tender, Young Artichokes
- 3 Tablespoonfuls of Olive Oil
- 2 Tablespoonfuls of Vinegar
- A Shallot
- The Yolk of a Hard-Boiled Egg
- Salt and Pepper to Taste
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