2 cups red wine vinegar
1/4 cup salad oil
1 teaspoon Tabasco
1/4 teaspoon ground pepper
1 teaspoon oregano
1 teaspoon garlic powder
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.
makes 1 cup
1 tablespoon Dijon mustard
tablespoons red wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon ground black pepper
1/2 cup olive oil
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.