ARTICHOKE VINAIGRETTE
Provided by Food Network
Yield 4 to 6 appetizer portions
Number Of Ingredients 12
Steps:
- Trim the sharp tips of the outside artichoke leaves with a sharp knife. Cut off the top of the artichoke about 1-inch and remove the stem so that the bottom is flat. Wash the artichoke in cold water and rub all cut surfaces with some of the fresh lemon juice and pulp.
- (A round slice of lemon may be tied to the bottom of the artichoke to prevent oxidation of the base.)
- Bring water to a boil, add the salt and the remaining pieces of the lemon, rind and all, and place the artichokes base down. Cover the pot and bring the water to the boil again before lowering the heat to a simmer. Cook the artichoke at a steady simmer for 35 to 45 minutes or until a leaf pulls easily free from the center. Allow to cool for 10 minutes in the water, remove cool to room temperature. When cool some of the cooking juices may be drizzled over the top of the artichokes.
- In a stainless steel bowl combine the vinegar, mustard, herbs, salt and pepper and whisk to emulsify. Add the oil in a small steady stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture. The dressing may be stored, covered, for up to two weeks in the refrigerator, but should be brought to room temperature before using.
- Serve the artichoke with some vinaigrette on the side as a dip for each leaf or drizzled over the heart.
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mona jarral
[email protected]I'm going to make this recipe for my next dinner party. I think my guests will love it.
Maddie Doherty
[email protected]I'm saving this recipe for later. It looks like a great option for a healthy and flavorful salad dressing.
Melanie Melai
[email protected]This recipe looks delicious! I can't wait to try it.
kurt Linney
[email protected]I'm interested in trying this recipe, but I'm not sure if I have all of the ingredients.
Kabir Kabir3
[email protected]This recipe is a good starting point, but I think it could be improved with a few tweaks.
Kim Bryant
[email protected]I'm not sure if I would make this recipe again.
subhan iq
[email protected]I'm going to try making this recipe again with a different type of vinegar.
Fauzia Fuad
[email protected]Overall, I thought this recipe was just okay.
Juma Juma
[email protected]I would have liked the recipe to include more instructions on how to prepare the artichokes.
Amer Zaman
[email protected]I found the artichokes to be a bit tough.
Hudu Aedzea
[email protected]This vinaigrette is a bit too tangy for my taste.
Gj Roshan
[email protected]I'm not usually a fan of artichokes, but I really enjoyed this recipe.
Hellen Onangole
[email protected]This recipe is a great way to use up leftover artichokes.
Elsa Bucia
[email protected]I love the addition of capers in this recipe. They add a nice briny flavor.
Ishwar Shah
[email protected]The artichokes in this recipe are cooked perfectly. They're tender and flavorful.
Asharif saab Asharif saab
[email protected]This vinaigrette is so versatile. I've used it on salads, grilled vegetables, and even fish.
Ashwin Chaudhary
[email protected]I've made this recipe several times and it's always a hit with my friends and family.
Baberali Aliali
[email protected]I love the simplicity of this recipe. It's easy to make and the results are always delicious.
Sacdiya Cali
[email protected]This artichoke vinaigrette is a delightful blend of flavors. The artichokes add a slightly nutty flavor, while the vinaigrette dressing is a perfect balance of tangy and sweet.