A little something for snacking or a great side dish too.
What You Need
3/4 Cup extra virgin olive oil
1/4 Cup sherry or wine vinegar
1/4 tsp Salt
1/2 a tsp Ground pepper
2 Garlic cloves (whole)
2 Tbsp chives (chopped)
Bowl (with lid or use plastic wrap)
1 Lemon (sliced)
1 Lemon (halved for rubbing on artichokes)* use more lemons for garnish or for squeezing onto artichokes
Large pot with steamer basket and lid
Before You start: The vinaigrette requires two hours of refrigeration (minimum) before you prepare the artichokes. In a bowl whisk together oil, vinegar, salt , pepper and chives. Add garlic cloves and cover with lid or plastic wrap and refrigerate for two hours.
Lets Make It! Clean and prep the artichokes ( see below) and rub the cut parts of the artichokes with lemon ( to keep from discoloring). Fill pot with 3 cups of water, arrange the lemon slices in a layer in the bottom of the steamer basket, add the artichokes, place in the pot of water and cover with lid. Steam over medium heat for about an hour. You will know the artichokes are done when the leaves can be easily removed, or when the bottom of the artichoke pierces easily with a fork. During the steaming check the water occasionally to assure that there is plenty of water (add more, if necessary) . Let artichokes cool. Serve with vinaigrette. To eat, pull off a leaf dip it into the vinaigrette and scrape the meat off the tender end with your front teeth. When you reach the center cone of the artichoke (purple prickly leaves) remove it then scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke, yum.
Katie Tid Bits*Melted butter, your favorite flavored mayonnaise or prepared dipping sauce can be serve in addition to the vinaigrette.
How To Prepare Artichokes
Wash the artichoke with cold water; pull off the lower petals that are small and tough. Use a serrated knife to trim off the top (about ½ to ¾ inches down)
Trim the remaining thorns with kitchen scissors
Hold the artichoke by the stalk and use kitchen scissors to snip the pointy tips from the remaining leaves.
Slice off the stem.
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