Artichokes Vinaigrette

Recipe Ingredients

4		Extra-large artichokes
2 cups	474ml	Concentrated lemon juice
1 tablespoon	15ml	Salt
1 pinch		Black pepper
1 pinch		Dried oregano
1 pinch		Crushed red pepper flakes
		Vinaigrette
1 cup	237ml	Olive oil
1/2 cup	118ml	White wine vinegar
3		Garlic cloves - peeled and crushed
1 pinch		Dried oregano
1 pinch		Crushed red pepper flakes
1 tablespoon	15ml	Capers
2 tablespoons	30ml	Chopped pimiento
		Salt - pepper

Recipe Instructions

Trim artichokes stems to 1/2 inch. Place upright in large kettle and add enough water to cover. Add lemon juice, 1 tablespoon salt, pepper, oregano and red pepper flakes. Bring to boil, reduce heat and simmer about 1 hour or until leaves pull easily from base of artichokes. Remove from pan and invert artichokes to drain thoroughly and cool.

Using spoon, remove chokes and discard. To make vinaigrette, combine oil, vinegar, garlic, oregano, red pepper flakes, capers and pimiento in medium bowl. Season to taste with salt and pepper. Blend well. Stand artichokes upright in serving dish.

Source:
Cooking Light, March 1995, page 156

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