Artichokes Chilled With Champagne Vinaigrette Food

GRILLED ARTICHOKES WITH CREAMY CHAMPAGNE VINAIGRETTE

Steps:

• For the artichokes: In an 8-quart saucepan, bring 8 cups water to a boil over medium-high heat. Juice the lemons into the water and add the squeezed lemon shells. Using kitchen scissors, remove the thorns from the tips of the artichoke leaves. Cut the artichoke stems to 1/2-inch long. Cut each artichoke into 8 wedges and, using a paring knife, remove the fuzzy choke. Place the artichokes in the pan and bring to a boil. Cover the pan and steam until the artichoke hearts are tender, about 20 minutes. Using tongs, remove the artichokes and arrange in a single layer on a baking sheet.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle both sides of the artichokes with olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Sprinkle with the chopped garlic and rosemary. Grill, cut-side-down, until lightly charred, 5 to 6 minutes on each side. Set aside to cool slightly.
• For the vinaigrette: In a medium bowl, whisk together the creme fraiche, olive oil, vinegar, honey, salt, and pepper until smooth.
• Arrange the artichokes on a platter and serve the vinaigrette alongside as a dipping sauce.

ARTICHOKES CHILLED WITH CHAMPAGNE VINAIGRETTE

Steps:

• Slice about 1 inch off the top of each artichoke and trim the stems. Remove the tough outer leaves and trim any sharp, thorny leaf tips with scissors. Put about 2 inches of water in a large pot with garlic and lemon, insert a rack or steamer basket into the pot and bring the water to a boil. Meanwhile, prepare an ice bath.
• Place the artichokes on the rack (stem end down) and steam uncovered, until the bottom is tender and the outer leaves can be pulled off easily, about 30 to 40 minutes.
• Remove the artichokes with a large spoon and plunge them into the ice bath. Drain and refrigerate until serving time. (Turn the artichokes upside down and leave them upside down in the refrigerator so that all of the water drains from the leaves.).
• (The artichokes can be cooked in advance and stored in the refrigerator for up to 2 days.).
• In a small bowl, whisk the Champagne vinegar and lemon juice together. Add the herbs & shallots and slowly whisk in the olive oil. Season with salt and pepper to taste.
• (The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days.).
• Serve the artichokes with a martini glass with a bowl of vinaigrette to dip the leaves inches.

ARTICHOKE VINAIGRETTE

Steps:

• Trim the sharp tips of the outside artichoke leaves with a sharp knife. Cut off the top of the artichoke about 1-inch and remove the stem so that the bottom is flat. Wash the artichoke in cold water and rub all cut surfaces with some of the fresh lemon juice and pulp.
• (A round slice of lemon may be tied to the bottom of the artichoke to prevent oxidation of the base.)
• Bring water to a boil, add the salt and the remaining pieces of the lemon, rind and all, and place the artichokes base down. Cover the pot and bring the water to the boil again before lowering the heat to a simmer. Cook the artichoke at a steady simmer for 35 to 45 minutes or until a leaf pulls easily free from the center. Allow to cool for 10 minutes in the water, remove cool to room temperature. When cool some of the cooking juices may be drizzled over the top of the artichokes.
• In a stainless steel bowl combine the vinegar, mustard, herbs, salt and pepper and whisk to emulsify. Add the oil in a small steady stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture. The dressing may be stored, covered, for up to two weeks in the refrigerator, but should be brought to room temperature before using.
• Serve the artichoke with some vinaigrette on the side as a dip for each leaf or drizzled over the heart.

GRILLED ARTICHOKES WITH CREAMY CHAMPAGNE VINAIGRETTE RECIPE - (4.3/5)

Steps:

• For the artichokes: In an 8-quart saucepan, bring 8 cups water to a boil over medium-high heat. Juice the lemons into the water and add the squeezed lemon shells. Using kitchen scissors, remove the thorns from the tips of the artichoke leaves. Cut the artichoke stems to 1/2-inch long. Cut each artichoke into 8 wedges and, using a paring knife, remove the fuzzy choke. Place the artichokes in the pan and bring to a boil. Cover the pan and steam until the artichoke hearts are tender, about 20 minutes. Using tongs, remove the artichokes and arrange in a single layer on a baking sheet. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle both sides of the artichokes with olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Sprinkle with the chopped garlic and rosemary. Grill, cut-side-down, until lightly charred, 5 to 6 minutes on each side. Set aside to cool slightly. For the vinaigrette: In a medium bowl, whisk together the creme fraiche, olive oil, vinegar, honey, salt, and pepper until smooth. Arrange the artichokes on a platter and serve the vinaigrette alongside as a dipping sauce.

ARTICHAUTS VINAIGRETTE (ARTICHOKES WITH FRENCH VINAIGRETTE)

Steps:

• Bring a large pot of lightly salted water to a boil. Simmer artichokes in the boiling water until softened, about 30 minutes. Drain.
• Mix vinegar, salt, and pepper together in a bowl. Whisk in olive oil in a slow, steady stream until vinaigrette is blended.
• Start by eating the artichoke leaves dipped in the vinaigrette. Discard small leaves and gently scrape fuzzy choke from the hearts. Fill the hearts with vinaigrette and slice.

ARTICHOKES WITH GARLIC PIMIENTO VINAIGRETTE

Steps:

• Cut off and discard the stems of the artichokes with a serrated knife and rub the artichoke bottoms with some of the lemon juice. To a kettle of boiling salted water add the remaining lemon juice and the artichokes, boil the artichokes for 15 to 20 minutes, or until the bottoms are tender when pierced with a knife, and plunge them into a bowl of ice and cold water to stop the cooking. Drain the artichokes well, pull off the leaves, reserving 36 tender ones, and scrape out the chokes from the bottoms. Trim the artichoke bottoms and cut them into julienne strips.
• In a small bowl whisk together the oil, the vinegar, the garlic paste, the pimiento, and pepper to taste, add the artichoke strips, and toss the mixture well. The artichoke mixture and leaves may be prepared 1 day in advance and kept covered and chilled. Divide the artichoke mixture among 6 salad plates with a slotted spoon, arrange the reserved leaves around it, and spoon the dressing remaining in the bowl onto the leaves. Sprinkle the artichokes with the parsley.