Artichauts vinaigrette from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 225) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Jean Yves Legarve's spaghetti with lemon and asparagus sauce; Steamed fish with thyme and tomato vinaigrette; Sea scallops with sweet red peppers and zucchini; Breaded chicken breasts with Parmesan cheese; Elizabeth Frink's roast lemon chicken; Crown roast of lamb; Lamb in mustard-mascarpone sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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