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Categories:
tomatoes red wine vinegar puree clove garlic fresh basil vegetable oil salt artichokes lemon olive oil salt freshly ground black pepper
Viewed: 41 - Published at: 3 years agoIngredients
- 6 plum tomatoes, chopped
- 1/4 cup red wine vinegar
- 2 teaspoons chipotle puree (page 12)
- 1 clove garlic, chopped
- 2 tablespoons chopped fresh basil leaves
- 1/2 cup mild vegetable oil, such as canola
- Salt and freshly ground black pepper
- 4 large artichokes
- 1 lemon, halved
- 2 tablespoons olive oil, plus extra for brushing
- 2 tablespoons salt, plus extra to taste
- Freshly ground black pepper
Method
- Combine the tomatoes, vinegar, chipotle, garlic, and basil in a blender and blend until smooth. With the motor running, slowly pour in the oil until emulsified. Season to taste with the salt and pepper.
- Trim off the sharp points on each artichoke with scissors and place the artichokes in a large pot.
- Squeeze in the juice of the lemon and add the olive oil and salt. Fill the pot with enough cold water to cover the artichokes and place a heatproof plate on top of the artichokes to hold them under the water. Bring to a boil over high heat and boil for 20 to 25 minutes, until tender (test by pulling off a leaf near the base-it should come off easily but with a little resistance). Remove the artichokes from the pot and let cool.
- Heat your grill to medium.
- Divide the vinaigrette among 4 small bowls or ramekins. Cut the artichokes lengthwise in half and scrape out the chokes with the tip of a teaspoon. Brush the artichoke halves with olive oil and season with salt and pepper.
- Grill the artichokes cut side down for 2 minutes, until lightly browned. Turn them over and grill 1 minute more. Remoe to serving plates and serve immediately with the vinaigrette.
