Artichokes with Garlic Pimiento Vinaigrette

1. 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. 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.

3. 3

   Drain the artichokes well, pull off the leaves, reserving 36 tender ones, and scrape out the chokes from the bottoms.

4. 4

   Trim the artichoke bottoms and cut them into julienne strips.

5. 5

   In a small bowl whisk together the oil, the vinegar, the garlic paste, the pimiento, and pepper to taste, add the artichoke strips, and toss the mixture well.

6. 6

   The artichoke mixture and leaves may be prepared 1 day in advance and kept covered and chilled.

7. 7

   Divide the artichoke mixture among 6 salad plates with a slotted spoon, arrange the reserved leaves around it, and spoon the dressing remaining in the bowl onto the leaves.

8. 8

   Sprinkle the artichokes with the parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.