2 cups water
1/2 cup dry whitewine
1/2 onion, sliced
5 whole peppercorns
1/2 teaspoondried thyme, crumbled
3 1/2 teaspoons sherry wine vinegar or redwine vinegar, divide
1 large artichoke, cut lengthwise inhalf
1/2 tablespoon minced shallot
1/2 tablespoon walnutoil or extra virgin olive oil
3 cups torn mixed greens
1large Belgian endive head, sliced, about 4 ounces
1 tablespoonfinely chopped toasted walnuts
1/2 cup dry whitewine
1/2 onion, sliced
5 whole peppercorns
1/2 teaspoondried thyme, crumbled
3 1/2 teaspoons sherry wine vinegar or redwine vinegar, divide
1 large artichoke, cut lengthwise inhalf
1/2 tablespoon minced shallot
1/2 tablespoon walnutoil or extra virgin olive oil
3 cups torn mixed greens
1large Belgian endive head, sliced, about 4 ounces
1 tablespoonfinely chopped toasted walnuts
Preparation
Combine water, wine, onion,peppercorns and thyme with 3 teaspoons of vinegar in large heavypot. Bring to boil.
Add artichoke, cut sidedown.
Reduce heat, cover and simmer until artichoke istender, turning once, about 40 minutes.
Transfer artichoke tobowl, using slotted spoon. Remove onion from cooking liquid. Boilliquid until reduced to 1/4 cup, about 10 minutes.
Strainliquid into small bowl. Whisk minced shallot, oil and remaining 1/2teaspoon vinegar into cooking liquid. Season to taste with salt andpepper.
Refrigerate vinaigrette until cold.
Remove allartichoke leaves. Scoop out choke and discard. Thinly sliceartichoke heart. (Can be prepared up to 8 hours ahead.
Coverand refrigerate vinaigrette, artichoke leaves and heart slicesseparately.
Arrange artichoke leaves in spoke pattern aroundedge of plates. Toss greens and Belgian endive in large bowl withvinaigrette. Divide salad between plates.
Tuck artichokeheart slices under greens. Sprinkle withwalnuts.
