Artichokes with Roasted Red Pepper Velvet

1. 1

   Pour vinegar into small bowl.

2. 2

   Cut stems and top 1 1/2 inches off artichokes.

3. 3

   Peel away tough bottom outer leaves from artichokes.

4. 4

   Dip cut surfaces of artichokes into vinegar.

5. 5

   Cook artichokes in large pot of boiling salted water until knife pierces base easily, turning occasionally, about 30 minutes.

6. 6

   Remove artichokes and cool.

7. 7

   Gently open top of each artichoke, spreading leaves.

8. 8

   Holding artichoke with 1 hand, gently twist out center cone of artichoke leaves with other hand.

9. 9

   Reserve cone.

10. 10

    Using melon baller, scoop out choke.

11. 11

    (Can be made 1 day ahead.

12. 12

    Cover; chill artichokes and cones separately.)

13. 13

    Place artichokes on plates.

14. 14

    Place cones pointed side down in center of artichokes.

15. 15

    Spoon 1 tablespoon Roasted Red Pepper Velvet atop each cone.

16. 16

    Sprinkle with herbes de Provence.

17. 17

    Serve, passing remaining sauce separately.

* Per serving · 4 servings · Values may vary.

No additional tips available.