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Ingredientes
- 1 x lemon
- 2 lb baby artichokes
- 4 x fresh thyme sprigs
- 1 x shallot finely minced
- 2 Tbsp. Dijon mustard
- 4 Tbsp. white-wine vinegar
- 3 Tbsp. freshly-squeezed lemon juice Coarse salt Freshly-grnd pepper
- 3/4 c. extra-virgin extra virgin olive oil plus
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1 Tbsp. finely-minced fresh tarragon
Direcciones
- Fill a bowl with cool water; juice lemon into water; set aside. Trim artichoke tops, trim tough stems, remove tough outer leaves and halve lengthwise. Trim any pink choke from center, leaving half intact. Transfer to lemon water.
- Bring a saucepan of water to a boil over high heat. Drain artichokes; add in to boiling water. Reduce heat to medium; gently simmer artichokes till just tender, 5 to 7 min. Drain; set aside.
- Make the Lemon Vinaigrette: In a bowl, whisk shallot, mustard, vinegar, lemon juice, salt, and pepper. Slowly add in oil while whisking. Stir in tarragon, and use immediately. (
- Makes about 1 c.)
- Toss artichokes with 1/2 c. vinaigrette; transfer to a serving dish. Strip leaves from 1 thyme sprig. Sprinkle on artichokes; use remaining sprigs for garnish. Transfer remaining vinaigrette to a serving bowl, and serve with artichokes.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 6 servings | |
| Calories 318 | |
| Calories from Fat 282 | 89% |
| Total Fat 31.94g | 40% |
| Saturated Fat 4.42g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 95mg | 4% |
| Potassium 200mg | 6% |
| Total Carbs 8.15g | 2% |
| Dietary Fiber 5.5g | 18% |
| Sugars 0.77g | 1% |
| Protein 2.09g | 3% |
