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Categories:
artichokes lemon juice extra virgin extra virgin olive oil white wine vinegar garlic salt pimiento parsley
Viewed: 44 - Published at: 2 years agoIngredients
- 4 x artichokes - (abt 1/2 lb ea)
- 1/4 c. fresh lemon juice
- 1/2 c. extra-virgin extra virgin olive oil
- 1/4 Tbsp. white-wine vinegar
- 2 lrg garlic cloves mashed to paste with
- 1/2 tsp salt
- 5 Tbsp. finely-minced liquid removed bottled pimiento
- 3 Tbsp. chopped fresh parsley
Method
- Cut off and throw away the stems of the artichokes with a serrated knife and rub the artichoke bottoms with some of the lemon juice.
- To a kettle of boiling salted water add in the remaining lemon juice and the artichokes, boil the artichokes for 15 to 20 min, or possibly till the bottoms are tender when pierced with a knife, and plunge them into a bowl of ice and cool water to stop the cooking.
- Drain the artichokes well, pull off tough leaves.
- In a small bowl whisk together the oil, the vinegar, the garlic paste, the pimiento, and pepper to taste.
- Serve the artichokes with the vinaigrette.
- This recipe yields 4 servings.
