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


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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

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Artichokes Vinaigrette

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Artichokes Vinaigrette Empty Artichokes Vinaigrette

    Post by Lobo Mon 01 Feb 2016, 11:03 pm

    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).
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