WHOLE ARTICHOKES
with Curry-Shallot Vinaigrette
About the Recipe
I adore artichokes of any sort but this easy preparation is one of my favorites. It's the season again so take advantage!! I used to boil them but now prefer steaming. I find it to be easier and the artichokes end up less water-logged. You can cook them a day or two in advance if you prefer. Just refrigerate covered after cooling and bring back to room temperature to serve.
For those of you who prefer your artichokes hot, serve them immediately with hot melted lemon butter (with or without the addition of a minced fresh herb and/or minced garlic).
Note: Once you've made this divine vinaigrette, I'm sure you'll find other uses for it. I like it with room temperature chicken, fish or shellfish and on almost any sandwich.
Whole Artichokes With Curry-Shallot Vinaigrette
Serves 4
Time: Approximately 45 minutes
Ingredients
For the Curry-Shallot Vinaigrette:
1 cup finely minced shallots
1 clove garlic, minced
¼ cup minced chives
¼ cup minced parsley
¼ cup minced tarragon
salt and pepper to taste
½ teaspoon mild curry powder
1 large pinch of sugar
1 tablespoon white wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
1 cup olive oil. Whisk thoroughly. Let sit 15 minutes, then adjust seasonings to taste. Whisk again before serving
Artichokes:
4 medium or large globe artichokes
Method
Combine all of the Vinaigrette ingredients in a bowl and whisk thoroughly. Let sit 15 minutes, then adjust seasonings to taste. Whisk again before serving
Trim the artichokes and place them stem-side up in a lidded pot large enough to comfortably hold them in one layer.
Add about an inch and a half of salted water to the pot. Bring to a boil over high heat. Reduce heat to low, cover pot and simmer until outer leaves can easily be pulled off, 25-35 minutes (depending on size of artichoke). Add more water if needed.
Serve artichokes room temperature with individual ramekins or small bowls of curry-shallot vinaigrette or room-temperature mayonnaise.