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home > recipes > vegetables > artichokes vinaigrette
from Chicago, IL 4 medium artichokes Cold water 1 teaspoon salt ½ teaspoon finely minced garlic Dressing 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. To serve: Place one artichoke on a large plate with the vinaigrette dressing in a small glass bowl for dipping.

Artichokes Vinaigrette


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keyword: artichokes
keyword: vinaigrette
ethnicity: french
recipes for vegetables
recipes by dave
Email Address:
(posted November 13, 2003)

from Chicago, IL

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

Dressing
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.

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



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