Artichokes with Tomato Vinaigrette

Name: Artichokes with Tomato Vinaigrette
Yield: Serves 6 to 8
Cuisine: Italy
Ingredients: 2 thyme sprigs; ½ cup reserved court bouillon; 2 small bay leaves; 2 tablespoons tomato puree; 2 tablespoons fresh lemon juice; ½ cup diced seeded peeled fresh tomatoes or canned plum tomatoes; 2 to 3 tablespoons mild olive oil; ¼ cup fruity olive oil; 2 cloves garlic, finely minced; 1 teaspoon salt; Salt and freshly ground pepper; 12 black peppercorns, bruised with meat pounder; 6 whole coriander seeds; 2 cloves garlic, smashed and peeled; 12 to 16 baby or small artichokes; 3 tablespoons olive oil; 3 thin slices lemon; ½ cup dry white wine; 1 cup water

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

These are good as part of an antipasto assortment. We make a court bouillon to cook the artichokes and use some of the poaching liquid as a base for the tomato vinaigrette. These are best if cooked the day before and allowed to marinate overnight.

Ingredients

Court Bouillon

1 cup water
½ cup dry white wine
3 tabl

Europe
Italy
Starter
Mediterranean
Vegan
Spicy
Gluten-free

Method

Combine all the ingredients for the court bouillon in a wide saucepan and heat to boiling.

Meanwhile, trim the artichokes: Snap off the outside dark green leaves, trim the stems, and pare the outside of the base around the stem. Cut off the top ½ inch of the cone. Drop the artichokes immediatel