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Serves: 6
1
gallon water
2 cups red wine vinegar
1/4 cup salad oil
1/4 cup
lemon juice
1 teaspoon Tabasco
1/4 teaspoon ground pepper
1/2
teaspoon salt
1 teaspoon oregano
1 teaspoon garlic powder
6 whole
artichokes
1 cup vinaigrette (recipe below)
Bring water to a boil
and add all ingredients except artichokes. Wash and trim the artichoke stems to
1 inch. Remove stems.
Add to water with spices, and boil for 25 to 35
minutes or until bottoms are tender. Remove from pan and invert artichokes to
drain thoroughly and cool. Using spoon, remove chokes and discard.
Vinaigrette:
makes 1 cup
1 tablespoon Dijon mustard
4
tablespoons red wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon
salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
2
tablespoons minced parsley and/or chopped fresh chives
In a mixing
bowl, whisk mustard, vinegar, sugar, salt and pepper. Slowly whisk in oil until
mixture thickens. Adjust seasoning to taste.
Stir the herbs. Whisk again
just before serving.
