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Artichokes Vinaigrette

Chef.Foodie's picture
  Artichokes 6
  Olive oil 3 Tablespoon
  Garlic 1 Clove (5 gm)
  Lemon 1⁄2

Wash 6 artichokes—hold each by its stalk and dash up and down in a deep bowl of water.
Cut off the stalks.
Pull off the tough bottom row of leaves.
Using scissors, cut off half the tops.
Rub each artichoke with a lemon to avoid discoloration.
Heat 3 tablespoons olive oil in a large pan with 1 clove unpeeled garlic.
Place the artichokes upright in the pan.
Cover and cook over a low medium heat for 10 minutes.
Now pour boiling water over them, until the artichokes start to float.
Cover and cook over medium heat for 45 minutes.
Remove from water and drain upside down.
When cool remove the inner core with a teaspoon.
Place in refrigerator until needed.
To serve, pour vinaigrette sauce in the well of each artichoke.
Have a bowl of vinaigrette on the table if additional sauce is needed.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
15 Minutes

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 820 Calories from Fat 410

% Daily Value*

Total Fat 46 g71.4%

Saturated Fat 6.5 g32.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 820.4 mg34.2%

Total Carbohydrates 96 g32.1%

Dietary Fiber 48.4 g193.8%

Sugars 8.7 g

Protein 29 g58.2%

Vitamin A 2.4% Vitamin C 209.5%

Calcium 41% Iron 64.9%

*Based on a 2000 Calorie diet

Artichokes Vinaigrette Recipe