Recipe courtesy of Sara Moulton

Artichokes with Garlic Pimiento Vinaigrette

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  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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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


  1. 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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