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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Heka kitoko Esther
[email protected]Overall, I thought this vinaigrette was just okay. I think I'll try a different recipe next time.
Saira
[email protected]This vinaigrette was a bit too oily for my taste. I think I'll try using less oil next time.
LetagosebuthumaI Sebuthuma
[email protected]I found this vinaigrette to be a bit bland. I think I'll try adding some more herbs and spices next time.
Md:Shakil Ahmed
[email protected]This vinaigrette is a bit too tangy for my taste. I think I'll try adding a little less vinegar next time.
Patti Miller
[email protected]I'm not a huge fan of artichokes, but I loved this vinaigrette. It was light and flavorful, and the artichokes added a nice crunch.
Ifeacho Chineye
[email protected]This vinaigrette is a great way to use up leftover artichokes. It's also a great way to add some extra flavor to your salads.
Sabina Thapa
[email protected]I've been making this vinaigrette for years and it's always a hit. It's so easy to make and it's so delicious. I love the way the artichokes add a bit of texture and flavor to the dressing.
Ajayi Endurance
[email protected]This vinaigrette is the perfect way to dress up a salad. It's light and flavorful, and it doesn't overpower the other ingredients.
Sanjay Mahato
[email protected]I made this vinaigrette for a party and it was a huge hit! Everyone loved it.
Dennis waiyaki
[email protected]This is one of my favorite vinaigrettes. It's so easy to make and it's always a crowd-pleaser.
Ishmael Fiagbor
[email protected]Yum!
Gabriel Docas
[email protected]This vinaigrette is a keeper! It's easy to make and it's so versatile. I've used it on salads, grilled vegetables, and even fish. It's always a hit.
Saliha mehreen
[email protected]I love artichokes and this vinaigrette was a great way to enjoy them. It was light and flavorful, and it paired perfectly with the grilled chicken I served it with.
Star- boy Gold-Art
[email protected]This was a great recipe! I made it exactly as written and it turned out perfectly. The vinaigrette was tangy and flavorful, and the artichokes added a nice crunch. I will definitely be making this again.
Meryem Chkor
[email protected]I've made this vinaigrette several times now and it's always a hit! It's so easy to make and it's so delicious. I love the way the artichokes add a bit of texture and flavor to the dressing.
LaMonica Small
[email protected]This artichoke vinaigrette was a delightful surprise! The flavors were perfectly balanced, with a subtle tang from the vinegar and a hint of sweetness from the artichokes. I served it over a bed of mixed greens and it was the perfect light and refres