Artichokes with Tarragon Drizzle
Servings:
Makes 8 to 10 servings.
Prep Time:
25 mins
Total Time:
57 mins
Ingredients
-
4 to 5large whole artichokes or 12 to 15 baby artichokessee savings
-
2/3 cupextra-virgin olive oil
-
1/3 cupwhite wine vinegar
-
1/3 cupthinly sliced green onionssee savings
-
2 Tbsp.Dijon-style mustard
-
2 Tbsp.snipped fresh tarragon or 2 tsp. dried tarragon, crushed
-
Sea salt or salt
-
Black pepper
-
Extra-virgin olive oil
-
2 lemons, each cut into 8 to 10 wedges
Directions
1.
Wash large artichokes; trim stems, if desired,
and remove loose outer leaves. Snip off the sharp leaf tips. If using
baby artichokes, remove outer leaves to reach pale green or yellow
leaves on bottom half. Cut darker green portion of leaves off top half
of artichoke; discard. Cut off stem and trim any remaining green from
base of baby artichokes.
2.
In a Dutch oven bring a large amount of lightly
salted water to boiling; add artichokes. Return to boiling; reduce heat.
Simmer, covered, for 20 to 30 minutes for large artichokes or 10
minutes for baby artichokes or until a leaf pulls out easily.
3.
Place artichokes in a large bowl of ice water to
cool completely. Drain artichokes upside down on paper towels. Cut
artichokes in half from top through stem; use a spoon to scoop out the
fibrous cores, leaving the hearts and leaves intact.
4.
For Tarragon
Drizzle, in a screw-top jar combine the 2/3 cup oil, vinegar, green
onions, mustard, and tarragon. Cover and shake well. Season to taste
with salt and pepper.
5.
Brush artichoke halves with additional olive
oil. For a charcoal grill, place artichokes, cut sides down, on the
rack of an uncovered grill directly over medium coals. Grill for 7
minutes; turn artichokes and grill for 5 to 7 minutes. (For a gas grill,
preheat grill. Reduce heat to medium. Place artichokes on grill rack
over heat. Cover and grill as above.)
6.
On a serving platter place grilled artichokes cut sides up. Shake Tarragon Drizzle; pour some over artichokes; pass remaining with platter. Serve with lemon wedges. Makes 8 to 10 servings.
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