Artichokes With Garlic Pimiento Vinaigrette Recipe - Cooking Index
Artichokes With Garlic Pimiento Vinaigrette Recipe - Cooking Index
| 4 | Artichokes - (abt 1/2 lb ea) | |
| 1/4 cup | Fresh lemon juice | |
| 1/2 cup | Extra-virgin olive oil | |
| 1/4 tablespoon | White-wine vinegar | |
| 2 tablespoons | Garlic cloves - mashed to paste with (large) | |
| 1/2 teaspoon | Salt | |
| 5 tablespoons | Finely-chopped drained bottled pimiento | |
| 3 tablespoons | Minced fresh parsley |
Cut off and discard the stems of the artichokes with a serrated knife and rub the artichoke bottoms with some of the lemon juice.
To a kettle of boiling salted water add the remaining lemon juice and the artichokes, boil the artichokes for 15 to 20 minutes, or until the bottoms are tender when pierced with a knife, and plunge them into a bowl of ice and cold water to stop the cooking. Drain the artichokes well, pull off tough leaves.
In a small bowl whisk together the oil, the vinegar, the garlic paste, the pimiento, and pepper to taste. Serve the artichokes with the vinaigrette.
This recipe yields 4 servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9669) - from the TV FOOD - NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.