ARTICHOKES VINAIGRETTE
- Cooks. com
- May 8, 2016
- 1 min read
ARTICHOKES VINAIGRETTE 4 globe artichokes 2 tbsp. lemon juice or good quality vinegar vinaigrette dressing (see below)
Cut or break off the stem of the artichokes. Using kitchen scissors, trim off 1/2-inch of the leaf points. In a pot, bring enough salted water to cover the artichokes to a boil (water should taste like ocean brine). Add lemon juice or vinegar to water, and simmer artichokes for 20-25 minutes, or until tender (the older the artichoke, the longer it may take to cook). Test to see if the artichokes are cooked by pulling off a leaf; it should pull away easily.
Drain well and rinse briefly under cold water. Squeeze dry gently in a clean towel. Remove hearts and chokes. Serve hearts, upside down, garnished with a little freshly minced parsley and the vinaigrette below.
Vinaigrette Dressing: 6 tbsp. extra virgin olive oil 2 cloves minced garlic 2 tbsp. red wine vinegar 1/2 tsp. salt 1/2 tsp. black pepper 1/4 tsp. sugar or honey 1/2 tsp. Dijon mustard 1/4 tsp. basil 1/4 tsp. oregano
Combine seasonings with the vinegar. Add the oil gradually, whisking well with a wire whisk or fork. Serve cold or at room temperature.
4 Servings.
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