| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
April 1992 |
1 |
servings |
INGREDIENTS
|
|
Two; (1/2-pound) |
|
|
; artichokes |
| 1/2 |
|
Lemon |
| 1/2 |
c |
Water |
| 4 |
ts |
White-wine vinegar |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Minced scallion greens |
| 1 |
sm |
Tomato; peeled, seeded, and |
|
|
; chopped |
INSTRUCTIONS
Cut off and discard the stems of the artichokes with a stainless-steel
knife, break off the tough outer leaves, and cut off the top fourth
of the artichokes. Snip off the tips of the artichoke leaves with
scissors and rub the cut edges with the lemon half. In a 3-quart
microwave-safe casserole with a lid combine the water and the
artichokes, microwave the artichokes, covered, at high power (100%)
for 15 minutes, or until the bases are tender, and let them stand,
covered, for 5 minutes.
In a bowl whisk together the vinegar, the oil, and salt and pepper to
taste, whisking the dressing until it is emulsified, and whisk in the
scallion greens and the tomato. Arrange the artichokes on 2 plates,
spoon the dressing over them, and serve the artichokes at room
temperature.
Serves 2.
Gourmet April 1992
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