Artichokes With Garlic Pimiento Vinaigrette Recipes

STEAMED ARTICHOKES WITH VINAIGRETTE DIPPING SAUCE

Steps:

• Lay an artichoke on its side on a cutting board. Using a large, sharp knife, cut away the entire top quarter in one slice. Rub the top with the cut lemon. Cut off the stem at the bottom, so the artichoke will stand upright, and rub the bottom with lemon. Pull off the tough bottom leaves (bracts). Then, using scissors, cut away the thorny end of each remaining bract. Rub the edges with lemon.
• Bring two inches of water to a boil in a steamer or pasta pot, and place the artichokes in the steaming basket. If they are too big to fit, place them directly in the water. Reduce the heat, cover and simmer 45 minutes or until a leaf easily pulls away. Remove from the heat. Serve hot or at room temperature with a sauce for dipping the leaves. Use your teeth to scrape the flesh from the bottom of the leaf. Have a bowl or plate on the side for the discarded leaves. When you reach the papery leaves that cover the heart in the middle, cut them away along with the choke and discard. Divvy up the heart and enjoy.
• Whisk together the vinegar, salt, Dijon mustard and garlic. Whisk in the mayonnaise, yogurt and olive oil, and blend well. Taste, adjust salt, and add pepper. Use as a dip for artichokes or other vegetables.

ARTICHOKES WITH GARLIC PIMIENTO VINAIGRETTE

Steps:

• 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.