1/3 cup olive oil |
1/2 cup freshly squeezed lemon juice |
1 cup chicken or vegetable stock |
3 sprigs fresh thyme |
3 sprigs parsley |
3 cloves garlic, finely chopped |
1 1/2 teaspoons kosher salt |
3 whole black peppercorns |
8 large artichoke hearts |
1/2 cup olive oil |
1/4 cup red wine vinegar |
1/2 cup seeded nicoise olives |
1 teaspoon chile de arbol powder |
2 cloves garlic, finely chopped |
1 teaspoon dijon mustard |
1 tablespoon honey |
salt and freshly ground pepper |
4 salmon fillets, 6 ounces each |
black olive vinaigrette |
salt and freshly ground pepper |