Recipe Archives->Vegetables->Artichokes 07

Chilled Artichokes with Champagne Vinaigrette
serves: 2

2 large artichokes
2 teaspoons Champagne vinegar
2 teaspoons fresh lemon juice
1 teaspoon finely chopped shallots
1 tablespoon extra virgin olive oil
salt to taste
freshly ground black pepper

Slice about 1 inch off the top of each artichoke and trim the stems.
Remove the tough outer leaves and trim any sharp, thorny leaf tips
with scissors. Put about 2 inches of water in a large pot, insert
a rack or steamer basket into the pot and bring the water to a boil.
Meanwhile, prepare an ice bath. Place the artichokes on the rack
(stem end down) and steam uncovered, until the bottom is tender and
the outer leaves can be pulled off easily, about 30 to 40 minutes.
Remove the artichokes with a large spoon and plunge them into the
ice bath. Drain and refrigerate until serving time. (Turn the
artichokes upside down and leave them upside down in the refrigerator
so that all of the water drains from the leaves.)

In a small bowl, whisk the Champagne vinegar and lemon juice together.
Add the shallots and slowly whisk in the olive oil.  Season with
salt and pepper to taste.

Serve the artichokes with a little bowl of vinaigrette to dip the
leaves in.

Printable version: artichokes07.txt.