Artichokes In Oregano Vinaigrette – a delicious recipe with artichokes, lemon juice, olive oil, white wine vinegar, garlic, red onion. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Prepare the artichokes by snapping off the tough outer leaves and peeling the stems. Trim the stems to 2 inches. Cut 3/4 inch off the top of artichokes to reveal the chokes. Cut the artichokes in quarters from the top to the bottom. Scoop out and discard the furry chokes from the centers. As you finish preparing each artichoke, place it in a large bowl of water containing half the lemon juice (this stops any discoloration).
2
Add the artichoke and remaining juice to a large saucepan of boiling water. Boil, uncovered, for about 20 mins or until tender. Drain, then cool.
3
Place the artichokes in a large bowl. Drizzle with the combined oil, vinegar and garlic. Cover and refrigerate for 3 hours or overnight.
4
Combine the artichoke mixture with the onion and season to taste. Serve sprinkled with oregano.
208
kcal
Calories
20
g
Fat
8
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 None globe artichokes (about 2 2/3 lbs), 1/2 cup lemon juice, 1/3 cup olive oil, 1 tbsp white wine vinegar, and more.
Yes, Artichokes In Oregano Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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