No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Marinated Baby Artichokes

  • servings: 6

advertisement

advertisement

Ingredients

  • 2 pounds baby artichokes, tough leaves and stems removed
  • 1 lemon
  • 1 shallot, finely chopped
  • 2 tablespoons Dijon mustard
  • 7 tablespoons white-wine vinegar
  • 3/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped fresh tarragon
  • Coarse salt and freshly ground pepper
  • 4 sprigs fresh thyme

Directions

  1. Step 1

    Fill a large bowl with cold water; juice the lemon into the water; set aside. Halve artichokes; if they have any pink choke, trim it from the center, leaving artichoke half intact. Transfer artichokes to acidulated water.

  2. Step 2

    Bring a large saucepan of water to a boil over high heat. Drain artichokes, and add to boiling water. Reduce heat to medium; gently simmer artichokes until just tender, 5 to 7 minutes. Remove from boiling water, and drain; set aside.

  3. Step 3

    Make vinaigrette: In a medium bowl, whisk shallot, mustard, and vinegar. While whisking, slowly add oil. Stir in tarragon; season with salt and pepper. In a large bowl, toss artichokes with 1/2 cup vinaigrette; transfer to a serving dish. Strip leaves from one sprig of thyme, and sprinkle on artichokes. Use remaining sprigs for garnish. Serve artichokes with remaining vinaigrette on the side.

Source
Martha Stewart Living, July 2001

advertisement

advertisement