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Artichokes Vinaigrette

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

60 min

Ready

90 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
4 each artichokes
extra-large
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2 cups lemon juice
concentrated
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1 tablespoon salt
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1 dash black pepper
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1 dash oregano
dried
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1 dash red pepper flakes
crushed
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Vinaigrette
1 cup olive oil
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½ cup white wine vinegar
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3 each garlic cloves
crushed
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1 dash oregano
dried
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1 dash red pepper flakes
crushed
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1 tablespoon capers
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2 tablespoons pimentos
chopped
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1 x salt and black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
4 each artichokes
extra-large
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473 ml lemon juice
concentrated
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15 ml salt
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1 dash black pepper
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1 dash oregano
dried
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1 dash red pepper flakes
crushed
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Vinaigrette
237 ml olive oil
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118 ml white wine vinegar
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3 each garlic cloves
crushed
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1 dash oregano
dried
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1 dash red pepper flakes
crushed
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15 ml capers
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3E+1 ml pimentos
chopped
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1 x salt and black pepper
to taste
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Directions

Trim artichokes stems to ½ inch. Place upright in large kettle and add enough water to cover. Add lemon juice, 1 tablespoon salt, pepper, oregano and red pepper flakes. Bring to boil, reduce heat and simmer about 1 hour or until leaves pull easily from base of artichokes.

Remove from pan and invert artichokes to drain thoroughly and cool. Using spoon, remove chokes and discard.

To make vinaigrette, combine oil, vinegar, garlic, oregano, red pepper flakes, capers and pimiento in medium bowl. Season to taste with salt and pepper. Blend well. Stand artichokes upright in serving dish.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 225g (7.9 oz)
Amount per Serving
Calories 52493% from fat
 % Daily Value *
Total Fat 54g 83%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1810mg 75%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 2g
Vitamin A 4% Vitamin C 106%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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