Artichokes a la Vinaigrette from The Picayune's Creole Cook Book by The Times Picayune Publishing Co
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 two teaspoonfuls of vinegar, blend well...
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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
- Pepper
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