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Tommy Artichokes w/ dressing




Source of Recipe


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List of Ingredients








Serves 8.

4 to 6 artichokes
Water
2 to 4 tbls. salt
1/2 cup cider vinegar
6 to 8 cloves garlic, coarsely cut
Dressing (recipe follows)

1. Cut stem even with bottom of artichoke. Cut off the tips of the artichoke leaves. Trim all the artichokes before starting to cook.

2. Fill Dutch oven or pot large enough to hold the artichokes about 2/3 full of water. Add the salt, cider vinegar and garlic, stir until salt is dissolved. Add the artichokes (they can be touching). The artichokes should be almost covered with water, so add more water if necessary.

3. Boil for 1, 1-1/2 to 2 hours, or until leaves are tender enough to pull out easily and tender enough to pull soft end off with teeth.
4. When tender, drain upside down. While still warm, right them up and drench with dressing. Place on large platter for serving. Serve as hors d’oeuvre or side dish.

Dressing:
2 cups canola oil
1/2 cup white or red wine vinegar
2 tsps. salt
2 tsps. black pepper
2-1/2 tbls. Dijon mustard
8 large cloves garlic, pressed

1. Whisk all dressing ingredients together. Set aside until artichokes are cooked.

2. Leftover dressing can be refrigerated and used on salads.


Recipe