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Cooking Methods
Boil: Plunge into boiling, salted water. (Add 1 ounce lemon juice per quart,
small amount olive oil and fresh herbs, to taste.) Return to boil; reduce heat
and simmer 25 to 40 minutes, depending on size, or until petal near center pulls
out easily. Invert to drain.
Steam: Place on rack over 1-1/2 inches boiling water. Sprinkle generously with
salt. Cover and cook 25 to 40 minutes. Test for doneness as above. |
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Artichoke Vinaigrette
4 baby artichokes
1/2 t. Dijon mustard
2 oz. white wine vinegar
juice of 1 small lemon
6 oz. olive oil
fresh ground black pepper
sea or kosher salt
Optional: 1 t. finely chopped chives.
Trim the artichokes' outer leaves. Wash artichokes and turn upside down to
drain. In a stainless steel bowl, combine and whisk mustard, vinegar and lemon
juice. Continue to whisk and add the oil slowly in a slow, steady stream. Add
salt and pepper to taste and chives if desired. Serve in small bowls for
dipping. Tear off artichoke leaves and dip in sauce.
If baby artichokes aren't available, use larger ones that have been cooked until
tender. Trim and wash artichokes. Heat 1 quart water, juice of 1 lemon and a
pinch of salt. Add artichokes and weigh them down with a large serving spoon, or
a lid from a small pot. Cook at a low simmer until tender (a toothpick should
just pierce the bottom of the artichoke), about 15 minutes.
Yield: 4 servings
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