Ingredients Jump to Instructions ↓

  1. 4 artichokes (about 1/2 pound each)

  2. 1/4 cup fresh lemon juice

  3. 1/2 cup extra-virgin olive oil

  4. 1/4 cup white-wine vinegar

  5. 2 to 3 large garlic clove, minced and mashed to a paste with

  6. 1/2 teaspoon salt

  7. 5 tablespoons finely chopped drained bottled pimiento

  8. 3 tablespoons minced fresh parsley

Instructions Jump to Ingredients ↑

  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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