1/4 cup finely minced shallots
1/2 cup finely chopped ripe tomatoes
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
2 lb. frozen artichoke bottoms (available at Kalustyan's, 123 Lexington Avenue, near 28th Street; artichoke hearts, frozen or packed in oil, may be substituted)
6 cups chicken stock
2 tablespoons butter
2 cloves garlic, minced
2 teaspoons chopped tarragon
8 ounces baby arugula
Vinaigrette: Place the first seven ingredients in a bowl, and slowly drizzle in the oil, whisking continuously.
Salad: Put the artichokes and stock in a saucepan, and simmer for 15 minutes. Drain. When artichokes are cool enough to handle, cut each into 8 wedges (skip this step if using artichoke hearts). Heat the butter in a large skillet, add artichokes and garlic, and sauté until the artichokes are golden brown. Remove from heat, and toss with the tarragon.
Put the arugula in a shallow bowl, and toss with 1/2 cup of the tomato-shallot vinaigrette. Scatter the cooled artichokes over the arugula, and serve immediately.