Artichokes Vinaigrette: The Best Artichokes Vinaigrette Recipe from Cook'n

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	Artichokes Vinaigrette

Serves: 6

Prep Time: Ready in 1 hour 20 min
Carbohydrate Count: 18g per serving

   5 fresh artichokes fresh
   6 tablespoons olive oil
   3 tablespoons cider vinegar or wine vinegar
   1 clove garlic minced
   1 tablespoon salt
   6 peppercorns white
   1 bay leaf
   1/4 teaspoon thyme dried, crushed
   Salt and freshly ground pepper to taste
   * Part two.
   1/2 cup olive oil or peanut oil
   1/4 cup cider vinegar or wine vinegar
   1/2 teaspoon salt
   Freshly ground pepper to taste
   1/2 clove garlic minced
   1 teaspoon dijon style mustard

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1. Wash artichokes well, cut off stem of each at base. Trim off top 1/3 of each leaf with scissors; place in large enamel covered pot. Cover with water, add oil, vinegar and spices. Cook over high heat until base of artichokes can be easily pierced with a fork, or a bottom leaf can be easily removed-about 40 to 60 minutes depending on size of artichoke.

2. Drain well, upside down, squeezing a bit to remove moisture. Spread leaves apart and remove choke with a spoon. Season with salt and pepper to taste. Prepare following vinaigrette sauce to serve in separate little saucers with the artichokes.

Vinaigrette:
*Put all ingredients except in blender and blend well. Refrigerate in covered jar until ready to serve.

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