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Meatless Monday Artichoke Vinaigrette

ByReverend Katherine

Artichoke Vinaigrette-

Artichoke Vinaigrette perfect for snacking and a great side dish too.

Artichoke Vinaigrette Katherines Corner

What You Need

Vinaigrette

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)

Whisk

Artichokes:

4 Artichokes

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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24 Comments

  2. Ooooh, I know you have a lot of great current things going on, but this vegetarian section is awesome. I love this recipe, and the Black Bean Rice Salad I just left… I intend to browse around this section, often. No one else in the house enjoys vegetarian selections as a meal in full, but I do!! Glad to have found this…

    Reply

  4. Hi Katherine, Thanks for sharing this great vinaigrette post on Fresh Clean and Pure Friday/Seasonal Saturday. I selected it as one of the featured posts from last week (that is where Claudia in the above comment saw the recipe too!). Hope you stop by, check it out and join in again someday! bye for now, Roz

    Reply

  6. I am going to have to try this recipe. This is the second recipe I found on your blog today! My good friend, The Zany Housewife was telling me all about how to prepare artichokes and how she loves them. I think I will tell her about this recipe here too. I have never prepared them myself. I think I have eaten sometime in my past. Thanks again!

    Reply
  8. Pingback: Sherry Wine Vinegar

  11. Our family LOVES artichokes! Thanks for sharing the Vinaigrette recipe! My children love dipping their artichokes in some lemon and garlic salt! 🙂 (I think they will eat anything with a bit of extra salt! lol)

    Reply

Love each other as God loves you xo

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