Artichoke Vinaigrette Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: Artichokes, trimmed
6 tbsp: Finely chopped onion,
6 tbsp: Dry vermouth,
6 tbsp: Extra virgin olive oil,
Boiling salted water,
Salt and freshly ground,
Pepper,
1 cup: Dry white wine,
1/4 cup: Olive oil,
2 cup: Cloves, minced
1: Vinaigrette Sauce,
Directions:
Contributed to the echo by: Michelle Bass Originally from: "The Best
of Bon Appetit Cookbook", Knapp Press, 1979 ARTICHOKE VINAIGRETTE In
6-quart pan cook artichokes, uncovered, in boiling salted water for 5
minutes. Drain. Place artichokes in roaster or other large pan so
they stand upright. Separate leaves of artichokes and fill with
vermouth mixture.
Combine white wine, 1/4 cup olive oil and garlic. Pour into bottom of
pan. Cover tightly and cook over low heat 25 to 35 minutes. Remove
artichokes from broth and serve hot or cold with Vinaigrette Sauce
Servings: 6
Source from luhu.jp
of Bon Appetit Cookbook", Knapp Press, 1979 ARTICHOKE VINAIGRETTE In
6-quart pan cook artichokes, uncovered, in boiling salted water for 5
minutes. Drain. Place artichokes in roaster or other large pan so
they stand upright. Separate leaves of artichokes and fill with
vermouth mixture.
Combine white wine, 1/4 cup olive oil and garlic. Pour into bottom of
pan. Cover tightly and cook over low heat 25 to 35 minutes. Remove
artichokes from broth and serve hot or cold with Vinaigrette Sauce
Servings: 6
Source from luhu.jp
Tags
Vegetables