Artichokes with Garlic Pimiento Vinaigrette
Whole artichokes served with a garlicky pimiento vinaigrette.
4 artichokes (about 1/2 pound each)
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
1/4 cup white-wine vinegar
2 to 3 large garlic clove, minced and mashed to a paste with 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.
Makes 4 servings.
Adapted recipe from Gourmet Magazine.