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Receta Marinated Artichoke Hearts With Lemon Vinaigrette
by Global Cookbook

Marinated Artichoke Hearts With Lemon Vinaigrette
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  Raciónes: 6

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

  1. 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.
  2. 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.
  3. 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. (
  4. Makes about 1 c.)
  5. 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.
  6. This recipe yields 6 to 8 servings.