Recipe

Baby Artichokes With A Herb And Lemon Garlic Vinaigrette Recipe

	Astrochef / All my dishes 10 months, 2 weeks ago Lady H just loved these (without the garlic) and we had them for lots of lunch parties, serve simply with a mixed salad of baby lettuce leaves. Prep:10m Cook:20m Servings:4	Astrochef
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lunasea

Ingredients

24 Baby Artichokes

2 tablespoons Fresh Lemon juice, about 1/2 a lemon

For The Dressing:

3 cloves garlic, minced fine

4 tablespoons Lemon juice

3 tablespoons Mixed Italian Herbs, (I use a blend of Oregano, Basil, Marjoram, Thyme, Parsley and Rosemary. In the UK there is now a product from Gpurmet Garden who does all the hard work for you, these are not dried herbs).

3/4 cup Olive Oil

Salt and Freshly Ground Black Pepper, To Taste

Directions

Just before cooking, turn each baby artichoke against the blade of a very sharp stainless steel paring knife to trim off the outermost layer of leaves.

Cut off the stems level with the bottom of the artichoke, and cut off and discard the top half, toss in lemon juice to keep them from discolouring.

Set the trimmed artichokes in a non aluminum pan with sufficient cold water to cover them by about 1-inch. Place a small plate on top of the artichokes in the pan, to keep them underwater.

Bring to a simmer over a high heat, turn the heat to low and keep the artichokes at a simmer for about 15 minutes.

In the meantime, create the vinaigrette, mix together the garlic, lemon juice and herbs, whisk in the oil and Season with Salt and Freshly Ground Black Pepper.

Stab the artichokes with a paring knife to check that they are cooked just right, they should feel like a slightly undercooked boiled potato.

When done, drain and pour vinaigrette over them and serve.

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Comments

lunasea 10 months, 2 weeks ago said:
Baby artichokes are so delicious and the flavorful vinaigrette here is perfectly paired with them. Another great share - thanks, John! :)

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