Dressing: Artichokes Vinaigrette
Source of Recipe
Just Recipes
List of Ingredients
6 fresh artichokes fresh
6 tablespoons olive oil
3 tablespoons cider vinegar or wine vinegar
1 clove garlic minced
1 tablespoon salt
6 peppercorns white
1 bay leaf
1/4 teaspoon thyme dried, crushed
Salt and freshly ground pepper to taste
* Part two.
1/2 cup olive oil or peanut oil
1/4 cup cider vinegar or wine vinegar
1/2 teaspoon salt
Freshly ground pepper to taste
1/2 clove garlic minced
1 teaspoon dijon style mustard
2 teaspoons capers
Recipe
Wash artichokes well, cut off stem of each at base. Trim off top 1/3 of each leaf with scissors; place in large enamel covered pot. Cover with water, add oil, vinegar and spices. Cook over high heat until base of artichokes can be easily pierced with a fork, or a bottom leaf can be easily removed-about 40 to 60 minutes depending on size of artichoke. Drain well, upside down, squeezing a bit to remove moisture. Spread leaves apart and remove choke with a spoon. Season with salt and pepper to taste. Prepare following vinaigrette sauce to serve in separate little saucers with the artichokes.
Vinaigrette:
*Put all ingredients except capers in blender and blend well. Add capers and refrigerate in covered jar until ready to serve.
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