Ingredients:
2 large artichoke bottoms, cooked and cleaned
2 red vine-ripened tomatoes
2 yellow vine-ripened tomatoes
2 ounces pistachios, ground into a flour ( grind pistachios in grinder)
16 ounces white port
16 ounces white wine
2 1/2 cups arugula
salt and pepper
3/4 cup sherry wine vinegar
1 cup olive oil
salt and pepper
Directions:
Cook artichokes in a pot with the port wine, white wine and some salt and pepper until fork tender. Remove leaves and leave just the heart.
Bring a second pot of water to a boil.
Remove stems from the tomatoes & make a tiny slit in the top of each. Blanch tomatoes in boiling water and place immediately in an ice bath. Remove the skin and slice the tomatoes into eighths.
In a medium bowl, combine vinegar and olive oil and season with salt and pepper. Place tomatoes and arugula into the vinaigrette mixture.
Dress salad with vinaigrette.
Place salad in a single line on plate alternating tomatoes and artichokes.
Servings: 6-8
Time preparation: 20 min.
Time total: 40 min.