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Recipe Name: Artichoke Vinaigrette Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 6

6 Artichokes, trimmed
6 Tablespoon(s) Finely chopped onion
6 Tablespoon(s) Dry vermouth
6 Tablespoon(s) Extra virgin olive oil
Boiling salted water
Salt and freshly ground
1 Cup(s) Dry white wine
1/4 Cup(s) Olive oil
2 Cup(s) Cloves, minced
1 Vinaigrette Sauce
Contributed to the echo by: Michelle Bass Originally from: "The Best
of Bon Appetit Cookbook", Knapp Press, 1979 ARTICHOKE VINAIGRETTE In
6-quart pan cook artichokes, uncovered, in boiling salted water for 5
minutes. Drain. Place artichokes in roaster or other large pan so they
stand upright. Separate leaves of artichokes and fill with vermouth
mixture. Combine white wine, 1/4 cup olive oil and garlic. Pour into
bottom of pan. Cover tightly and cook over low heat 25 to 35 minutes.
Remove artichokes from broth and serve hot or cold with Vinaigrette
Sauce Servings: 6 From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 152
Calories From Fat: 80
Total Fat: 9.1g
Cholesterol: 0mg
Sodium: 118.4mg
Potassium: 295.3mg
Carbohydrates: 10g
Fiber: 4g
Sugar: <1g
Protein: 2.6g

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