| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
April 1991 |
1 |
servings |
INGREDIENTS
| 6 |
|
Artichokes; (about 1/2 pound |
|
|
; each) |
| 1/4 |
c |
Fresh lemon juice |
| 6 |
tb |
Extra-virgin olive oil |
| 3 |
tb |
White-wine vinegar |
| 1 |
lg |
Garlic clove; minced and mashed |
|
|
; to a paste with 1/2 |
|
|
; teaspoonsalt |
| 3 |
tb |
Finely chopped drained bottled pimiento |
| 2 |
tb |
Minced fresh parsley |
INSTRUCTIONS
Cut off and discard the stems of the artichokes with a serrated knife
and rub the artichoke bottoms with some of the lemon juice. To a
kettle of boiling salted water add the remaining lemon juice and the
artichokes, boil the artichokes for 15 to 20 minutes, or until the
bottoms are tender when pierced with a knife, and plunge them into a
bowl of ice and cold water to stop the cooking. Drain the artichokes
well, pull off the leaves, reserving 36 tender ones, and scrape out
the chokes from the bottoms. Trim the artichoke bottoms and cut them
into julienne strips.
In a small bowl whisk together the oil, the vinegar, the garlic
paste, the pimiento, and pepper to taste, add the artichoke strips,
and toss the mixture well. The artichoke mixture and leaves may be
prepared 1 day in advance and kept covered and chilled. Divide the
artichoke mixture among 6 salad plates with a slotted spoon, arrange
the reserved leaves around it, and spoon the dressing remaining in
the bowl onto the leaves. Sprinkle the artichokes with the parsley.
Serves 6.
Gourmet April 1991
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