Artichokes with Vinaigrette Dipping Sauce
Get ready to enjoy a tasty treat with our artichokes and dipping sauce recipe. Simple, healthy, and delicious - a perfect appetizer or snack.
Equipment
- kettle
Ingredients
Artichokes
- 4 artichokes, washed and trimmed
- 3-4 tablespoons dried parsley
- 4 cloves garlic, minced
- 1 lemon, juiced
- 1/4 cup olive oil
- 1 teaspoon salt
- black pepper, to taste
Vinaigrette for Dipping
- 1/2 cup olive oil
- 3 tablespoons white vinegar, or cider vinegar
- 1 tablespoons sugar
- salt and pepper, to taste
Instructions
- Trim the artichoke: Cut the stem flush at the bottom of the artichoke so that it will sit flat on the plate when serving. Slice about 1/2 inch of the leaves off the top. Break off the small tough outer leaves near the stem. Rinse thoughly.
- Bring a large pot of salted water to a boil, add the artichokes, cover, reduce heat and boil until the stem end is just tender. This can take anywhere between 30-60 minutes, depending on how fresh the artichoke is.
- Drain the artichoke upside down in a colander.
- While the artichokes are cooling make the vinaigrette for dipping
- Place the artichoke (stem down) on a serving plate, separated the leaves a bit. You can either drizzle with the vinaigrette or use the vinaigrette on the side to dip each leaf in before eating.
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