Baby Artichokes With Lemon Garlic Vinaigrette Recipe

1. 1

   Shortly before cooking, rotate each baby artichoke against the blade of a very sharp stainless steel paring knife to trim off the outermost layer of leaves.

2. 2

   Cut off the stems level with the bottom of the artichoke, and cut off and throw away the top half.

3. 3

   Toss in lemon juice to keep them from darkening.

4. 4

   Put the trimmed artichokes in a nonaluminum pot with sufficient cool water to cover them by about 1-inch.

5. 5

   Place a small plate directly on the artichokes - in the pan - to keep them submerged.

6. 6

   Bring to a simmer over high heat.

7. 7

   Turn the heat to low and keep the artichokes at a bare simmer for about 15 min.

8. 8

   Meanwhile, make the vinaigrette.

9. 9

   Combine the garlic, lemon juice and parsley.

10. 10

    Whisk in oil.

11. 11

    Season with salt and pepper.

12. 12

    Poke the artichokes with a paring knife to test for doneness.

13. 13

    Should feel like a slightly underdone boiled potato.

14. 14

    When done, drain and pour vinaigrette over them.

* Per serving · 4 servings · Values may vary.

No additional tips available.