Recipe courtesy of Martha Stewart
Episode: Summer Cooking
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Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
6 to 10 servings
Level:
Intermediate

Ingredients

Directions

Fill a bowl with cold water; juice lemon into water; set aside. Trim artichoke tops; trim tough stems; halve lengthwise. Trim any pink choke from center, leaving half-intact. Transfer to acidulated water.

Bring a saucepan of water to a boil over high heat. Drain artichokes; add to boiling

water. Reduce heat to medium; gently simmer artichokes until just tender, 5 to 7 minutes. Drain; set aside.

Toss artichokes with 1/2 cup vinaigrette; transfer to a serving dish. Strip leaves from 1 thyme sprig. Sprinkle on artichokes; use remaining sprigs for garnish. Transfer remaining vinaigrette to a serving bowl; serve with artichokes.

Lemon Vinaigrette:

1 shallot, finely chopped

2 tablespoons Dijon mustard

4 tablespoons white-wine vinegar

3 tablespoons freshly squeezed lemon juice

Coarse salt and freshly ground pepper

3/4 cup plus 2 tablespoons olive oil

1 tablespoon finely chopped tarragon leaves

In a bowl, whisk shallot, mustard, vinegar, lemon juice, salt, and pepper. Slowly add oil while whisking. Stir in tarragon.

Yield: about 1 cup

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