Step 1Place the wine, garlic and shallot in a saucepan and reduce over medium heat until almost evaporated, about 15 minutes. Add the artichoke cooking liquid and continue reducing the liquid until you achieve a glaze consistency, about 20 minutes. Strain the liquid through a fine mesh strainer. Cool.
Step 2Place the liquid in a blender or food processor. With the machine running, add the olive oil until emulsified. (If the mixture gets too thick, thin it with a little chicken stock.) Season with salt and pepper to taste. Adjust the acidity with a splash or two of Sherry vinegar.
Step 1Toss the dressing to taste with the mixed baby greens and sliced artichoke hearts and serve. Offer any remaining dressing on the side or save it for another use.