Ingredients

How to make it

  • 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.

Reviews & Comments 2

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    " It was excellent "
    pamelanava ate it and said...
    Sounds delicious!! Thank you!
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    Baby artichokes are so delicious and the flavorful vinaigrette here is perfectly paired with them. Another great share - thanks, John! :)
    Was this review helpful? Yes Flag

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