6 - 8 servings
large artichoke bottoms, cooked and cleaned
2 red vine-ripened tomatoes
2 yellow vine-ripened tomatoes
2 ounces pistachio flour
16 ounces white port wine
16 ounces white cooking wine
2 handfuls arugula
Salt and pepper to taste
cup sherry vinegar
1 generous cup olive oil
Salt and pepper
the artichokes, cook the artichokes in a pot with the port wine, white
wine and some salt and pepper. Cook until fork tender. Remove the leaves
and leave the heart.
the tomatoes, bring a pot of water to a boil. Remove the stem from the
tomatoes and make a tiny slit in the tops of each one. Blanch tomatoes
in the boiling water and then place them in an ice bath. Remove the skin.
Slice the tomatoes into eighths. In a separate mixing bowl, combine the
vinegar and olive oil. Season with salt and pepper. Place the tomatoes
and arugula into the vinaigrette mixture.
serve, dress salad with the citrus vinaigrette. Season with salt and pepper.
Place salad in a single line on the plate. Alternate with tomatoes and