• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 Artichokes - (abt 1/2 lb ea)

  2. 1/4 cup 59ml Fresh lemon juice

  3. 1/2 cup 118ml Extra-virgin olive oil

  4. 1/4 tablespoon 3.8ml White-wine vinegar

  5. 2 tablespoons 30ml Garlic cloves - mashed to paste with (large)

  6. 1/2 teaspoon 2 1/2ml Salt

  7. 5 tablespoons 75ml Finely-chopped drained bottled pimiento

  8. 3 tablespoons 45ml 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.

  2. 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.

  3. 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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