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Artichokes with Scallion Vinaigrette

Source: Quick from Scratch - Herbs
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Active Time:  10 Minutes
Total Time:  40 Minutes
  Serves 4
A generous portion of bay leaves in the steaming liquid here permeates the artichoke leaves and hearts with flavor and provides an enticing aroma as you serve the dish. The scallion vinaigrette balances the sweetness of the artichokes.
1 quart water
1 cup plus 2 tablespoons olive oil
5 1/2 tablespoons wine vinegar
1 small onion, cut into thin slices
12 peppercorns
5 bay leaves
1 1/2 teaspoons salt
4 large artichokes
2 teaspoons Dijon mustard
4 scallions including green tops, chopped
6 tablespoons chopped fresh parsley
1 1/4 teaspoons lemon juice
1/2 teaspoon fresh-ground black pepper
Artichokes with Scallion Vinaigrette Recipe at
In a large wide stainless-steel pot, combine the water, the 2 tablespoons oil, 1 1/2 tablespoons of the vinegar, the onion, peppercorns, bay leaves, and 1/4 teaspoon of the salt. Bring to a boil.

Cut the stems off the artichokes and cut off the top third of the leaves. If you like, using scissors, cut off the tips from the remaining leaves to remove the thorns. Put the artichokes in the pot, stem ends down. Cover and bring back to a boil. Reduce the heat and simmer until the bases of the artichokes are tender when pierced with a small knife, 30 to 40 minutes. Remove the artichokes.

In a small glass or stainless-steel bowl, whisk together the mustard, the remaining 4 tablespoons vinegar, the scallions, parsley, lemon juice, the remaining 1 1/4 teaspoons salt, and the ground pepper. Add the remaining 1 cup oil slowly, whisking. Serve each artichoke with a small bowl of vinaigrette alongside for dipping.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Local Garden: Spring Sides
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 660
Sodium: 1107mg
Fiber: 12g
Carbohydrates, Total: 27g
Protein: 8g
% Cal. from Fat: 85%
Fat. Total: 62g
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