The California Artichoke Cookbook by Mary Comfort

Author:Mary Comfort [Comfort, Mary]
Language: eng
Format: epub
ISBN: 978-0-307-78573-2
Publisher: Ten Speed Press
Published: 2012-03-27T16:00:00+00:00

Artichoke Halves with Vinaigrette

2 large California artichokes

⅓ cup coarsely chopped walnuts, toasted Vinaigrette Dressing (recipe follows) blue cheese

lemon or lime wedges

Prepare and cook artichokes as directed for Whole Artichokes (see this page). Cut artichokes in half and remove center petals and fuzzy centers; discard. Arrange on salad plates, drizzle with Vinaigrette Dressing and add walnuts. Top with a thin wedge of blue cheese and lemon, if desired. Serve remaining dressing on the side.

Makes 4 servings

Vinaigrette Dressing: Combine 1 cup olive or other vegetable oil with ¼ cup balsamic vinegar. Add 1 teaspoon Dijon mustard; salt and pepper to taste. Blend well.

Makes 1 ¼ cups

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