Recipe

Artichokes With Scallion Vinaigrette Recipe

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Ingredients

Directions

Step #1 In a large wide stainless-steel pot, bay leaves, the 2 tbsps oil, the onion, mix the water, 1 1/2 tbsps of the vinegar, peppercorns, & 1/4 tsp of the salt.
Step #2 Bring to a boil.
Step #3 Cut the stems off the artichokes & cut off the top third of the leaves.
Step #4 If you like, using scissors, cut off the tips from the remaining leaves to remove the thorns.
Step #5 Put the artichokes in the pot, stem ends down.
Step #6 Cover up & bring back to a boil.
Step #7 Reduce the heat & let simmer until the bases of the artichokes are tender when pierced with a small knife, 30 to 40 mins.
Step #8 Remove the artichokes.
Step #9 In a small glass or stainless-steel bowl, lemon juice, parsley, the scallions, the remaining 1 1/4 tsps salt, the remaining 4 tbsps vinegar, whisk together the mustard, & the ground pepper.
Step #10 Add the remaining 1 c oil slowly, whisking.
Step #11 Serve each artichoke with a small bowl of vinaigrette alongside for dipping.
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