go to page 2

Appetizer main page

Artichoke pâté
Artichokes vinaigrette
Asparagus with parma ham and roasted pepper coulis
Asparagus mimosa
Asparagus hollandaise with ham
Asparagus with truffle broth
Baked carrot terrine
Beet, frizzled leek and gorgonzola crostini
Baked goat cheese with salad greens
Baked polenta with fontina, and gorgonzola
Brunch strata with crabmeat and asparagus
Calzones
Cheese beignets
Cheese croquettes
Cheese fondue
Croque madame
Croque monsieur
Eggplant caviar molds
Eggplant papeton
Eggplant and tomato terrine
Empanadas
Empanadas de mariscos
Frittata
Gnocchi a la parisienne

    go to page 2

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

ARTICHOKES VINAIGRETTE

Serves: 6

1 gallon water
2 cups red wine vinegar
1/4 cup salad oil
1/4 cup lemon juice
1 teaspoon Tabasco
1/4 teaspoon ground pepper
1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon garlic powder
6 whole artichokes
1 cup vinaigrette (recipe below)

Bring water to a boil and add all ingredients except artichokes. Wash and trim the artichoke stems to 1 inch. Remove stems.
Add to water with spices, and boil for 25 to 35 minutes or until bottoms are tender. Remove from pan and invert artichokes to drain thoroughly and cool. Using spoon, remove chokes and discard.

Vinaigrette:

makes 1 cup
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
2 tablespoons minced parsley and/or chopped fresh chives

In a mixing bowl, whisk mustard, vinegar, sugar, salt and pepper. Slowly whisk in oil until mixture thickens. Adjust seasoning to taste.
Stir the herbs. Whisk again just before serving.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.