Adapted from a recipe featured in Food & Wine contributed by Quick From Scratch Herbs & Spices
1 quart water
1 cup plus 2 tablespoons We Olive Garlic Olive Oil (or other extra virgin olive oil)
1 tablespoon We Olive Pomegranate Champagne vinegar (or other wine vinegar)
1 small onion, cut into thin slices
5 bay leaves
1 1/2 teaspoons salt
4 large artichokes
2 teaspoons Dijon mustard with a bit of minced garlic
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons chopped capers
4 tablespoons We Olive Pomegranate Champagne vinegar (or other wine vinegar)
1 1/4 teaspoons lemon juice
1 cup We Olive Lemon Olive Oil (or other extra virgin olive oil)
kosher salt & fresh-ground black pepper to taste
1. In a large wide stainless-steel pot, combine the water, the 2 tablespoons oil, 1 tablespoon of the vinegar, the onion, peppercorns, bay leaves, and 1/4 teaspoon of the salt. Bring to a boil.
2. Cut the stems off the artichokes and cut off the top third of the leaves. If you like, using scissors, cut off the tips from the remaining leaves to remove the thorns. Put the artichokes in the pot, stem ends down. Cover and bring back to a boil. Reduce the heat and simmer until the bases of the artichokes are tender when pierced with a small knife, 30 to 40 minutes. Remove the artichokes.
3. In a small glass or stainless-steel bowl, whisk together the mustard, parsley, dill, capers, vinegar and lemon juice. Add the olive oil slowly, whisking. Alternatively, process the first six ingredients in a food processor or blender and then slowly add the olive oil while the machine is running. Serve each artichoke with a small bowl of vinaigrette alongside for dipping.
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