Artichokes With Caper Vinaigrette

Serves: 12
Total Calories: 54


2 cups water
1 bay leaf
1 tablespoon cider vinegar
1 clove garlic crushed
1/2 teaspoon salt
1/4 teaspoon thyme dried, crushed
Several drops of hot pepper sauce
3 fresh artichokes whole
1/3 cup olive oil or vegetable oil or combination
1 tablespoon tarragon vinegar
1 clove garlic minced
2 teaspoons capers chopped
1/2 teaspoon Dijon style mustard
1/4 teaspoon salt
Hot pepper sauce


In a large saucepan place water, bay leaf, vinegar, garlic, salt, thyme and hot pepper sauce. Over medium-high heat bring to a boil reduce heat to low and simmer for 10 minutes.

Stem artichokes and trim leaves 1/4 inch with scissors. Place artichokes in simmering liquid cover and simmer for 25 to 30 minutes or until tender. Drain and cool upside-down. Place upright in a shallow serving bowl.

Place oil, vinegar, garlic, capers, mustard, salt and hot pepper sauce in a blender container or food processor bowl cover and blend or process until uniform. Carefully drizzle oil-vinegar mixture between the leaves with a small spoon and marinate at room temperature for several hours before serving.

* See Trimming Artichokes.

Nutritional Facts:

Serves: 12
Total Calories: 54
Calories from Fat: 53

This Artichokes With Caper Vinaigrette recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.

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