Artichoke Vinaigrette

INGREDIENTS

INSTRUCTIONS

Trim the sharp tips of the outside artichoke leaves with a sharp
knife. Cut off the top of the artichoke about 1-inch and remove the
stem so that the bottom is flat. Wash the artichoke in cold water and
rub all cut surfaces with some of the fresh lemon juice and pulp. (A
round slice of lemon may be tied to the bottom of the artichoke to
prevent oxidation of the base.) Bring water to a boil, add the salt
and the remaining pieces of the lemon, rind and all, and place the
artichokes base down. Cover the pot and bring the water to the boil
again before lowering the heat to a simmer. Cook the artichoke at a
steady simmer for 35 to 45 minutes or until a leaf pulls easily free
from the center. Allow to cool for 10 minutes in the water, remove,
cool to room temperature. When cool, some of the cooking juices may
be drizzled over the top of the artichokes. In a stainless steel bowl
combine the vinegar, mustard, herbs, salt and pepper and whisk to
emulsify. Add the oil in a small steady stream until all the oil has
been incorporated and the dressing has achieved a silky, smooth
texture. The dressing may be stored, covered, for up to two weeks in
the refrigerator, but should be brought to room temperature before
using. Serve the artichoke with some vinaigrette on the side as a dip
for each leaf or drizzled over the heart. This recipe yields 4 to 6
appetizer portions.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B04 broadcast 05-12-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-12-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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