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Recipe Name: Artichokes With Garlic Pimiento Vinaigrette Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

6 Artichokes, about 1/2 pound
1/4 Cup(s) Fresh lemon juice
6 Tablespoon(s) Extra-virgin olive oil
3 Tablespoon(s) White-wine vinegar
1 Garlic clove, minced and
to a paste with 1/2
3 Tablespoon(s) Finely chopped drained
bottled pimiento
2 Tablespoon(s) Minced fresh parsley
Cut off and discard the stems of the artichokes with a serrated knife
and rub the artichoke bottoms with some of the lemon juice. 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. Drain the artichokes
well, pull off the leaves, reserving 36 tender ones, and scrape out
the chokes from the bottoms. Trim the artichoke bottoms and cut them
into julienne strips. 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. The artichoke mixture and
leaves may be prepared 1 day in advance and kept covered and chilled.
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. Sprinkle the artichokes with
the parsley. Serves 6. Gourmet April 1991 Converted by MC_Buster.
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 1515
Calories From Fat: 39
Total Fat: 4.7g
Cholesterol: 0mg
Sodium: 1760.7mg
Potassium: 3737.2mg
Carbohydrates: 326.3g
Fiber: 38.8g
Sugar: 23.2g
Protein: 55g

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