Chilled Artichokes with Champagne Vinaigrette

Recipe Brought to you by FoodFit
This recipe serves: 2
Preparation time: 10 minutes
Cooking time: 40 minutes

2 large artichokes
2 teaspoons Champagne vinegar
2 teaspoons fresh lemon juice
1 teaspoon finely chopped shallots
1 tablespoon extra virgin olive oil
salt to taste
freshly ground black pepper

Slice about 1 inch off the top of each artichoke and trim the stems. Remove the
tough outer leaves and trim any sharp, thorny leaf tips with scissors. Put about 2
inches of water in a large pot, insert a rack or steamer basket into the pot and
bring the water to a boil. Meanwhile, prepare an ice bath. Place the artichokes on
the rack (stem end down) and steam uncovered, until the bottom is tender and the
outer leaves can be pulled off easily, about 30 to 40 minutes. Remove the
artichokes with a large spoon and plunge them into the ice bath. Drain and
refrigerate until serving time. (Turn the artichokes upside down and leave them
upside down in the refrigerator so that all of the water drains from the leaves.)
(The artichokes can be cooked in advance and stored in the refrigerator for up to
2 days). In a small bowl, whisk the Champagne vinegar and lemon juice together.
Add the shallots and slowly whisk in the olive oil. Season with salt and pepper to
taste. (The vinaigrette can be made in advance and stored in the refrigerator for
up to 5 days). Serve the artichokes with a little bowl of vinaigrette to dip the
leaves in.

Nutrition Facts Serving Size: 1 artichoke with vinaigrette Calories 185 Total Fat
7 g Saturated Fat 1 g Protein 3 g Total Carbohydrate 27 g Dietary Fiber 3 g Sodium
360 mg Percent Calories from Fat 35% Percent Calories from Protein 7% Percent
Calories from Carbohydrate 58%

--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/