Cold Artichokes Piquant
|Boiling salted water||4 Quart|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Sesame oil||2 Tablespoon|
|White wine vinegar||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Finely chopped cilantro||1 Tablespoon|
|Shallots/Green onion||1 , finely chopped|
|Mexican seasoning||1⁄2 Teaspoon|
Using a sharp knife, cut off the stem of the artichokes to make a flat base.
Pull off the outer leaves and then, with scissors, cut off the thorns on the remaining leaves.
Cook in a large kettle in about 4 quarts of boiling salted seasoned water, allowing 40 to 50 minutes for the large artichokes.
Drain and chill.
Mix together a dressing composed of the sesame oil, vinegar, olive oil, lemon juice, cilantro, shallot, and Mexican seasoning.
Cover and chill.
Serve each person a whole artichoke on a plate with the dressing poured into a small dish alongside, or poured into the depression of artichoke plates.
Contains about 115 calories per serving.