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Brigit's Balsamic Artichoke Vinaigrette with Herb Dip
Preparation Time: 10-14 minutes
Cooking Time: 15 minutes in pressure cooker, 45-55 minutes boiling
Artichoke Ingredients (Serves 4)
2
 Large artichokes
2
 Lemons cut in half
4
 Large cloves garlic
2 Tbs.
 Extra virgin olive oil (EVOO )
2 Tbs.
 Curry powder
2 Tbs.
 Balsamic vinegar from Modena (salad grade)
3
 Large bay leaves
•
 Coarse sea salt to taste
Preparation Artichokes
•
 Wash artichokes thoroughly, discard the harder outside leaves and clip pointy ends.
•
 Fill pressure cooker or regular pot 2/3 full (3 to 5 quarts) of water.
•
 Add trimmed artichokes and all ingredients, including lemon halves after you have squeezed the juice in the water to steaming basket.
•
 Seal pressure cooker or cover pot and bring to a boil.
•
 When steam starts hissing, lower heat and let boil for 10-14 minutes at pressure. If using a regular pot, boil for 45-55 minutes. (Check for desired degree of tenderness. Leaves should pull off fairly easily.)
•
 Drain well and fan leaves out on serving plate. Garnish with boiled lemon halves.
Dipping Sauce Ingredients
2/3 cup
 Real mayonnaise
3/4 Tsp.
 Curry powder
1/3 cup
 Non fat plain yogurt
1 Tsp.
 Balsamic vinegar from Modena
1/4 cup
 Chopped dill, tarragon, cilantro, or basil (choose 1 ingredient only)
•
 Juice of 1/lime or 1/2 small lemon
•
 Spike Original Magic to taste.
Preparation Dipping Sauce
•
 Combine all ingredients in dipping bowl.
•
 Add Spike Original Magic to taste.
•
 Garnish with dill, tarragon, cilantro, or basil leaves.
•
 Lasts for 1 week in refrigerator.
Boiled Artichokes - step 1: image 1 of 3
Dipping Sauce for Boiled Artichokes: image 2 of 3
Boiled Artichokes: image 3 of 3
Click on the images above to see larger pictures
Comments
•
 As usual, save the broth, as it is an excellent base for minestrone, vegetable soup, or to thin sauces instead of water or canned stock.
•
 Instead of a dipping sauce, you may dip the leaves in EVOO, either flavored with your favorite aromatic herb or au-naturel seasoned with salt or Spike Original Magic.
•
 Artichokes may be served warm or cold.
Wine and Beverage Pairing
•
 Artichoke are difficult to pair with wine, but I have found that Prosecco, Friulano DOC Collio and Pinot Grigio DOC Collio by Cantine Mangilli, from Friuli Venezia Giulia match this appetizer or side dish fairly well.


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    June 21, 2010
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