Artichokes Chilled With Champagne Vinaigrette Recipe

Ingredients for Artichokes Chilled With Champagne Vinaigrette

• 4 large artichokes
• ½ lemon, juiced
• Garlic Cloves
• ¼ cup champagne vinegar
• Fresh Lemon Juice
• Shallot
• Herb Seasoning Mix
• Extra Virgin Olive Oil
• Salt
• Fresh Ground Black Pepper

How to Make Artichokes Chilled With Champagne Vinaigrette

1. Slice approximately 1 inch off the top of each artichoke and trim the stems.
2. Remove the tough outer leaves and trim any sharp, thorny leaf tips.
3. 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.
4. While the water heats, prepare an ice bath (large bowl filled with ice water).
5. 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.
6. Using a large spoon, gently remove the artichokes and immediately submerge them in the ice bath to stop the cooking process.
7. Once cooled, drain the artichokes and refrigerate until ready to serve.
8. In a small bowl, whisk together ¼ cup champagne vinegar and 1 tablespoon lemon juice.
9. 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.
10. Season the vinaigrette with salt and freshly ground black pepper to taste.
11. 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.