Baby Artichokes with Herb & Lemon Garlic Vinaigrette
- Preparing Time: 20 minutes
- Total Time: 30 minutes
- Served Person: 6
- salt and freshly ground black pepper
- 24 baby artichokes
- 2 tablespoons lemon juice freshly squeezed
- -- for the dressing --
- 3 cloves garlic finely minced
- 4 tablespoons lemon juice
- 3 tablespoons mixed italian herbs i use a blend of oregano, basil, marjoram, thyme, and parsley
- 3/4 cup olive oil
- Carbohydrate 37.3586708351948 g
- Cholesterol 0 mg
- Fat 7.2745000086008 g
- Fiber 18.5150003236774 g
- Protein 11.349575000082 g
- Saturated Fat 1.0571450011876 g
- Serving Size 1 1 Serving (359g)
- Sodium 709.069583333721 mg
- Sugar 18.8436705115174 g
- Trans Fat 0.34016500023291 g
- Calories 226 calories
Serves: six as a starter or four as a light lunch Time: 30 minutes Just before cooking, turn each baby artichoke against the blade of a very sharp stainless steel paring knife to trim off the outermost layer of leaves. Cut off the stems level with the bottom of the artichoke, and cut off and discard the top half, toss in lemon juice to keep them from discolouring. Set the trimmed artichokes in a non-aluminium pan with sufficient cold water to cover them by about 1-inch. Place a small plate on top of the artichokes in the pan, to keep them underwater. Bring to a simmer over a high heat, turn the heat to low and keep the artichokes at a simmer for about 15 minutes. In the meantime, create the vinaigrette, mix together the garlic, lemon juice and herbs, whisk in the oil and Season with salt and freshly ground black pepper. Stab the artichokes with a paring knife to check that they are cooked just right; they should feel like a slightly undercooked boiled potato. When done, drain and pour vinaigrette over them and serve.
