Alcachofas En Vinagreta Aromatica Artichokes In Vinaigrette Recipes

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ALCACHOFAS EN VINAGRETA AROMATICA (ARTICHOKES IN VINAIGRETTE)



Alcachofas En Vinagreta Aromatica (Artichokes in Vinaigrette) image

SPANISH TAPAS RECIPE: This recipe offers an item first introduced by the Moors into Spain in the mid-fifteenth century and combined with the local spices that now is very popular on the tapas bar circuit.

Provided by Member 610488

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons lemon juice
4 large globe artichokes
1 teaspoon salt
2 garlic cloves, minced
1 teaspoon fresh oregano, minced
1/2 teaspoon coriander, ground
1/2 teaspoon cumin, ground
1 teaspoon dried red pepper flakes
3 teaspoons sherry wine vinegar
1/4 cup olive oil

Steps:

  • Add the lemon juice to a large bowl of cold water. Trim the artichokes, cutting off the stalks to within 2 inches of the base of each artichoke and removing the tough outer leaves. Cut off the top quarter of the leaves from each.
  • Slice each artichoke in half lengthwise or into quarters if very large. Remove the artichoke heart from each piece with a teaspoon then place into the bowl of cold water. This will keep them from discoloring while you do other parts of the recipe.
  • Bring a large non-aluminum sauce pan of water to a boil. Add the artichokes and 1 tsp salt and simmer for 20 minutes, or until tender. Test by placing a skewer through the base. If cooked, the skewer will go through with little or no resistance.
  • Strain then drain the artichokes on their cut side. Allow to cool.
  • In a small bowl, combine the garlic, oregano, coriander, cumin and chili flakes. Season with salt and pepper and then blend in the sherry vinegar. Allow to marinate together for 10 minutes.
  • Beating continuously, add the olive oil slowly to the mixture to make an emulsion (can use a food processor for this part).
  • Arrange the artichokes in rows on a serving platter. Pour the dressing over the top and leave to cool completely.

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