Saturday, December 1, 2012

Artichokes Vinaigrette


  • 4 medium artichokes 
  • Cold water 
  • 1 teaspoon salt 
  • ½ teaspoon finely minced garlic


  • ½ cup olive oil 
  • 2 Tablespoons wine vinegar 
  • 2 teaspoons fresh lemon juice 
  • 1 teaspoon finely minced garlic 
  • ¼ teaspoon salt 
  • ½ teaspoon white pepper 
  • 1/8 teaspoon dry mustard 
  • 1 teaspoon finely minced parsley
Combine all the ingredients in a jar with a lid and shake. 

For the artichokes:

Trim the stems and if desired, snip off pointed ends of leaves.
Turn them upside down and pound on flat surface to open them up a little.
Place them, stem end down, side by side in a heavy pot. Add about an inch of cold water to pot.
Sprinkle the salt and garlic over the artichokes.
Turn the heat to high and bring the water to a boil. Cover the pot loosely and reduce heat to low. Cook for 40-45 minutes. They are ready when a pulled leaf is tender on the inside.
Remove from water and drain upside down. Allow to cool to room temperature.

Place one artichoke on a large plate with the vinaigrette dressing in a small glass bowl for dipping.

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