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ARTICHOKES WITH TOMATO HERB VINAIGRETTE

Serves : 4
INGREDIENTS
  • 4 artichokes carefully washed thorny tips and stems trimmed with a large heavy knife
  • 1 lemon halved
  • 1 medium to large tomato preferably organic
  • 1 small Melissas organic garlic clove quartered
  • 1 small Melissas organic shallot quartered
  • 1 tablespoon fresh chopped basil leaves
  • 6 fresh mint leaves
  • 1/4 cup Monari Federzoni balsamic vinegar
  • 1 teaspoon Grey Poupon Dijon mustard
  • 1/8 teaspoon Pepper
  • 1/8 teaspoon Le Saunier de Camargue fleur de sel sea salt
  • 1/4 cup Napa Valley organic olive oil
DIRECTIONS

Bring about one inch of water to a boil in an extra large pot with a lid and a steamer basket inside. When water is boiling, carefully arrange artichokes, stem end up, in the steamer. Squeeze the juice of the entire lemon over the artichokes. Cut each lemon half in half again and place the quarters in any spaces between the artichokes. Cover and cook for 30 minutes for medium artichokes, and 45 minutes for large artichokes. They should test tender when pierced in the stem end with a fork. Remove artichokes to large plates and spread open the petals.

While artichokes are cooking, fill a small saucepan with enough water to cover the tomato. Remove tomato and bring water to a boil. Cut a shallow, small x in the bottom or the tomato. Drop it into the boiling water for about 30 to 60 seconds, until you see the skin crack. Remove it with a slotted spoon, slip the skin off, cut into quarters and remove the seeds.

In a small food processor, purée the tomato. Add the garlic, shallot, basil, mint, vinegar, mustard, pepper and salt. Blend. While the blade is running, slowly pour in the olive oil. Serve sauce with artichokes.