Ingredients for Artichokes Chilled With Champagne Vinaigrette
- 4 medium artichokes
- 1/2 lemon, juiced (for steaming)
- 2 garlic cloves, minced
- 1/4 cup champagne vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely minced shallot
- 1 tablespoon finely chopped fresh herbs (such as chives, parsley, or tarragon)
- 1/4 cup extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Water, 2 inches (for steaming)
- Ice (for ice bath)
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How to Make Artichokes Chilled With Champagne Vinaigrette
- Slice approximately 1 inch off the top of each artichoke and trim the stems.
- Remove the tough outer leaves and trim any sharp, thorny leaf tips.
- In a large pot, combine 2 inches of water, 2 cloves of minced garlic, and the juice of ½ lemon. Insert a rack or steamer basket into the pot and bring the water to a boil.
- While the water heats, prepare an ice bath (large bowl filled with ice water).
- Carefully place the artichokes on the rack and steam uncovered for 30-40 minutes, or until the bottom is tender and the outer leaves pull off easily.
- Using a large spoon, gently remove the artichokes and immediately submerge them in the ice bath to stop the cooking process.
- Once cooled, drain the artichokes and refrigerate until ready to serve.
- In a small bowl, whisk together ¼ cup champagne vinegar and 1 tablespoon lemon juice.
- Add 1 tablespoon finely chopped fresh herbs (such as chives, parsley, or tarragon), 1 tablespoon finely minced shallots, and slowly whisk in ¼ cup extra virgin olive oil until emulsified.
- Season the vinaigrette with salt and freshly ground black pepper to taste.
- Serve the chilled artichokes with a small bowl of the champagne vinaigrette for dipping. For an elegant presentation, consider serving the vinaigrette in a martini glass.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
10g
Fat
5g
Carbs
7g
