Alcachofas En Vinagreta Aromatica Artichokes In Vinaigrette Recipe

Ingredients for Alcachofas En Vinagreta Aromatica Artichokes In Vinaigrette

• 1/4 cup lemon juice
• 4 medium artichokes
• 1 teaspoon salt
• Garlic Cloves
• Fresh Oregano
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• Dried Red Pepper Flakes
• Sherry Wine Vinegar
• 1/2 cup extra virgin olive oil

How to Make Alcachofas En Vinagreta Aromatica Artichokes In Vinaigrette

1. Fill a large bowl with cold water and add the lemon juice. Set aside.
2. Trim the artichokes: Cut off the stalks, leaving about 2 inches at the base. Remove the tough outer leaves.
3. Cut off the top quarter of the leaves from each artichoke.
4. Slice each artichoke in half lengthwise (or into quarters if very large).
5. Using a teaspoon, carefully remove the fuzzy choke from the center of each artichoke piece.
6. Immediately place the artichoke pieces into the lemon water to prevent discoloration.
7. Bring a large pot of water to a boil. Add 1 teaspoon of salt.
8. Add the artichokes to the boiling water and simmer for 20 minutes, or until tender. A skewer inserted into the base should meet little resistance.
9. Remove the artichokes from the boiling water and drain well, placing them cut-side down to drain excess water.
10. Let the artichokes cool completely.
11. In a small bowl, whisk together the minced garlic, oregano, coriander, cumin, chili flakes, salt, and pepper.
12. Stir in the sherry vinegar.
13. Let the mixture marinate for 10 minutes.
14. While continuously whisking, slowly drizzle in the olive oil to create an emulsion.
15. Arrange the cooled artichokes in rows on a serving platter.
16. Pour the vinaigrette over the artichokes, ensuring they are well coated.
17. Serve chilled or at room temperature. Enjoy!