Leek And Artichoke Vinaigrette - House Beautiful Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
6 quart: Water,
3/4 cup: Extra-virgin olive oil,
6: Leeks, about 1 3/4 inches
3 tbsp: Red wine vinegar,
-in diameter, rinsed, ends
1 Clove: garlic, peeled and
-trimmed, and discolored
-crushed,
-leaves discarded,
Freshly ground black pepper,
6 large: Artichokes, stemmed
-to taste,
2 tbsp: Dijon mustard,
Directions:
In a large pot containing 6 quarts rapidly boiling water, add leeks
and artichokes and cover with a piece ofcheesecloth. Bring water back
to a boil and cook vegetables, uncovered, for 10 minutes, or until
leeks can be easily, pierced with a fork. Remove and set aside.
Continue to cook artichokes another 30 minutes or until the leaves
pull out easily. Remove artichokes from pot and allow them to drain
upside down. In a small bowl mix together mustard, olive oil,
vinegar, garlic and pepper until thick. Place leeks and artichokes on
a large serving platter and spoon vinaigrette on top. Serve remaining
vinaigrette in a bowl.
House Beautiful/April/94 Scanned & fixed by DP & GG
Source from luhu.jp
and artichokes and cover with a piece ofcheesecloth. Bring water back
to a boil and cook vegetables, uncovered, for 10 minutes, or until
leeks can be easily, pierced with a fork. Remove and set aside.
Continue to cook artichokes another 30 minutes or until the leaves
pull out easily. Remove artichokes from pot and allow them to drain
upside down. In a small bowl mix together mustard, olive oil,
vinegar, garlic and pepper until thick. Place leeks and artichokes on
a large serving platter and spoon vinaigrette on top. Serve remaining
vinaigrette in a bowl.
House Beautiful/April/94 Scanned & fixed by DP & GG
Source from luhu.jp