Artichoke & Arugula Salad

Salad

Ingredients:

• 2 pounds frozen artichoke bottoms
• 6 cups chicken stock
• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 teaspoons tarragon, chopped
• 8oz baby arugula

Instructions:

Put the artichokes and stock in a saucepan and simmer for 15 minutes. Drain and wait for the artichokes to become cool enough to handle. Cut into 8 wedges. Heat the butter in a large skillet, then add the artichokes and garlic and saute until the artichokes are golden brown. Remove from the heat and toss with the tarragon. Put the arugula in a shallow bowl and toss with 1/2 cup of the dressing. Scatter the cooled artichokes over the argula and serve immediately.

Dressing

Ingredients:

• 1/4 cup shallots, finely minced
• 1/2 cup ripe tomatoes, finely chopped
• 1 clove garlic
• 1/2 teaspoon dried chervil
• 2 tablespoons plus 2 teaspoons sherry vinegar
• 1 1/2 teaspoons sea salt
• 1 teaspoons freshly ground black pepper
• 1/2 cup extra-virgin olive oil

Instructions:

Place all the ingredients in a mixing bowl and slowly drizzle the oil in as you whisk everything together.