Tuesday, August 2, 2005

Artichoke Vinaigrette

Artichoke Vinaigrette

Prep time: 5 minutes
Cooking time: 15-25 minutes depending on the size
Cooling time: (I personally like mine cold, so I put them in the fridge for at least 4 hours, but some people like them hot, so no fridge time required for them!)

Artichokes (large for 2 people, small = one person)
1 tsp salt
water for boiling
juice of one lemon
1/4 cup extra virgin olive oil
1/4 cup sherry (or white wine) vinegar
1 clove garlic, minced
1 tsp of your favorite Dijon type mustard

1. Using a sharp knife, cut the top 1/3 off the artichoke and then using scissors, snip the ends off each of the petals. There are thorns and you don't want that to spoil the eating experience!

2. In a large Dutch oven or soup pot, boil lots of water with a tsp of salt. Once it comes to a boil add the artichoke(s) and juice of a lemon to keep them from turning black.

3. Reduce the heat to medium -high (rolling simmer) and cook for 15 minutes or so. Test for doneness - a leaf from about half way up should pull out easily and the luscious pulp at the base of the leaf should be tender. Baby artichokes will probably take even less time and large artichokes might take as long as 25 minutes.

4. Once they are done, remove them from the hot water, submerse in ice water to stop the cooking process, turn upside down on a plate to drain well and chill (optional)

5. In the meantime, in a small bowl, combine all the dressing ingredients, and whisk well...and you're done!

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