Food Network: Baby Artichokes with Lemon Garlic Vinaigrette

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Baby Artichokes with Lemon Garlic Vinaigrette
Courtesy of Gourmet Magazine

Ingredients
24 baby artichokes
Juice of 1/2 lemon
Dressing:
3 cloves garlic, smashed into a paste with the flat of a knife
4 tablespoons lemon juice
3 tablespoons chopped parsley
3/4 cup tablespoons olive oil
Salt and pepper

Directions
Shortly before cooking, rotate 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 darkening.
Put the trimmed artichokes in a nonaluminum pot with enough cold water to cover
them by about 1-inch. Place a small plate directly on the artichokes -- in the pan
-- to keep them submerged. Bring to a simmer over high heat. Turn the heat to low
and keep the artichokes at a bare simmer for about 15 minutes.
Meanwhile, make the vinaigrette. Combine the garlic, lemon juice and parsley.
Whisk in oil. Season with salt and pepper.
Poke the artichokes with a paring knife to test for doneness. Should feel like a
slightly underdone boiled potato. When done, drain and pour vinaigrette over
them.