Artichokes Vinaigrette Recipe
Summary
Preparation Time15 MinCooking Time45 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Ingredients
| G;obe artichokes - 4 | ||
| Water | 300 Milliliter | |
| Salt - a little | ||
| Oil | 150 Milliliter (Vinaigrette dressing:) | |
| Vinegar - 3 x1 5 ml spoons | ||
| Garlic - 1 clove, crushed with 1x2,5 ml spoon salt | ||
| black pepper | 1 (Vinaigrette dressing:) | |
| Thyme or parsley - 1x15 ml spoon, freshly chopped | ||
Directions
GETTING READY
1) Cut and discard artichoke stems and trim the base leaves to enable the artichokes to stand upright.
2) Lay the artichokes on their sides and slice 1 cm/1/2 inch off the top of the centre cone of leaves.
3) Trim off the points of the rest of the leaves with scissors.
4) Rinse the artichokes well under cold running water.
MAKING
5) Put water and the trivet into the cooker and let the water boil.
6) Make the artichokes stand upright on the trivet and sprinkle very lightly with salt.
7) Close the cooker and bring to high pressure, cook for 10 minutes.
8) Reduce the pressure quickly.
9) Carefully lift out the artichokes and set them to cool.
10) Put the oil and vinegar in a bowl and beat with a fork until thick.
11) Beat in the garlic, black pepper and thyme or parsley.
SERVING
12) Serve the dressing either spooned over artichokes or as a side dish with artichokes on side.
1) Cut and discard artichoke stems and trim the base leaves to enable the artichokes to stand upright.
2) Lay the artichokes on their sides and slice 1 cm/1/2 inch off the top of the centre cone of leaves.
3) Trim off the points of the rest of the leaves with scissors.
4) Rinse the artichokes well under cold running water.
MAKING
5) Put water and the trivet into the cooker and let the water boil.
6) Make the artichokes stand upright on the trivet and sprinkle very lightly with salt.
7) Close the cooker and bring to high pressure, cook for 10 minutes.
8) Reduce the pressure quickly.
9) Carefully lift out the artichokes and set them to cool.
10) Put the oil and vinegar in a bowl and beat with a fork until thick.
11) Beat in the garlic, black pepper and thyme or parsley.
SERVING
12) Serve the dressing either spooned over artichokes or as a side dish with artichokes on side.
Chef
