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BROWSE

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ARTICHOKES

with Roasted Tomato Vinaigrette

Active Time : 45 minutes
Total Time : 45 minutes
Serves : 6 servings
INGREDIENTS
  • 6 plum tomatoes seeded and quartered
  • 4 garlic cloves
  • 1 teaspoon 100% pure olive oil
  • 6 large fresh artichokes rinsed well
  • 1 whole lemon
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons light balsamic vinaigrette dressing
DIRECTIONS

In medium bowl, combine tomatoes, garlic and olive oil; salt and pepper to taste. Toss to coat. Transfer to a large baking sheet. Bake in a preheated 450°F oven 15-20 minutes or until browned.

In large stockpot, bring 8 cups water to a boil. Cut ½ inch of the top off artichokes and cut stem flush with bottom. Trim tips of leaves with scissors to remove thorns.

Cut lemon in half; squeeze into boiling water and add rinds to water. Carefully place artichokes in water; cover. Gently boil 20 minutes or until tender. Remove artichokes from water and drain well. Let cool.

Meanwhile, in food processor or blender, combine roasted tomatoes, garlic, basil and vinaigrette; process to desired consistency.

When artichokes are cooled, cut in half; using a spoon, scrape out the fuzzy heart and discard. Serve with roasted tomato vinaigrette.