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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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Artichokes Vinaigrette

Lobo
Lobo
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Join date : 2013-01-12

Artichokes Vinaigrette Empty Artichokes Vinaigrette

Post by Lobo Fri Jan 22, 2016 1:42 am

Artichokes Vinaigrette Img13l
Artichokes Vinaigrette
Artichokes Vinaigrette Translucent
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Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 4
You can boil the artichokes a day or two in advance and then roast them just before serving. This dish makes an elegant first course for a sit-down dinner. It can easily be doubled for a large party.






  • 173

Ingredients:


  • Kosher salt, to taste, plus 1/4 tsp.
  • 1 1/4 lb. baby artichokes, trimmed and cut in half lengthwise 
  • 3 Tbs. extra-virgin olive oil 
  • 1 Tbs. red wine vinegar 
  • 2 tsp. minced fresh oregano, or 1/2 tsp. dried oregano 
  • 1/4 tsp. minced garlic 
  • Freshly ground pepper, to taste 

Artichokes Vinaigrette Wine-pairing-icon-white

Wine Pairing

This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

Directions:

Bring a saucepan three-fourths full of water to a boil over high heat. Add a pinch of salt and the halved artichokes. Reduce the heat so the water is at a gentle boil, cover and cook until the artichoke bottoms are tender when pierced with the tip of a knife and the leaves are tender to the bite, 8 to 10 minutes. Using a slotted spoon, transfer the artichoke halves to a colander to drain.

When the artichokes are cool enough to handle, use a teaspoon to remove any prickly chokes at the center.

Preheat an oven to 400°F.

Arrange the artichoke halves in a single layer in a shallow, 9-by-13-inch baking dish. Drizzle evenly with the olive oil. Roast the artichokes, turning once, until lightly browned, 10 to 12 minutes.

Using a slotted spoon, transfer the artichokes to a serving dish. Add the vinegar, oregano, garlic, the 1/4 tsp. salt and pepper to the oil in the baking dish and whisk to form a vinaigrette. Drizzle the vinaigrette evenly over the artichokes. Serve warm or at room temperature. Serves 4.

Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).

    Current date/time is Sun Dec 04, 2022 8:04 am