Artichokes with Shallot, Vinegar, and Olive Oil Dressing
Main Dishes • World
Description
Artichokes with Shallot, Vinegar, and Olive Oil Dressing
Ingredients
- Shallot 1 piece
- Garlic 1 clove
- English Dry Mustard 1 teaspoon
- Red Wine Vinegar 1 tablespoon
- Olive Oil 5 tablespoons
- Ground Black Pepper to taste
- Artichoke bottoms 30 oz
- Salt 2 teaspoons
- Meyer Lemon Juice 1 tablespoon
Step-by-Step Guide
Step 1
Remove the tough outer leaves from the artichokes. Place them on the edge of the table so that the stem hangs off. Press down with your hand and cut off the base with the tough fibers. Carefully remove the top quarter of the artichoke with a serrated knife (set aside), and trim the tips of the leaves with scissors.
Step 2
In a large pot, bring water to a boil (do not use iron or aluminum cookware), add salt and lemon juice. Cook the artichokes over low heat with the lid off for 30–40 minutes.
Step 3
Extract the heart from the artichokes: gently spread the leaves apart to reach the center, where the leaves are thinner and less colored. Tear them off, and the heart will be underneath.
Step 4
In a mortar, crush the garlic with salt until it becomes a paste. Add freshly ground black pepper, vinegar, chopped shallot, and oil. Whisk together.
Step 5
Serve by dipping the artichokes into the prepared sauce.
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