Artichokes with Garlic Pimiento Vinaigrette

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings

Ingredients
  • 4 artichokes (about 1/2 pound each)
  • 1/4 cup fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1/4 tablespoons white-wine vinegar
  • 2 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
Directions
  • 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.


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