Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chilean Artichokes With Green Vinaigrette Recipe
    Lost? Site Map

    Chilean Artichokes With Green Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Chef Regina V. Smith's Note:

    A platter of baby artichokes flavoured with lime juice and cilantro adds some drama to a spring time buffet table. Find the smallest fresh baby artichokes you can find for best results. Do not use canned artichokes for this. Stick to fresh.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    For the Salad

    • 16 baby artichokes (choose small, firm baby artichokes with tightly closed tender leaves)
    • lettuce or mixed baby greens
    • 1 tomato, cut into wedges
    • 2 hard-boiled eggs, chopped

    For the Green Vinaigrette


    1. 1
      To cook baby artichokes, bring a large non-reactive pot (such as stainless steel or enameled cast iron - not, for example aluminum, copper or bare cast iron) of water to a boil. Use a stainless steel knife to cut off the top quarter of each artichoke and trim stems to about 1 " long. Bend back outer green leaves and snap them off at the base until you reach leaves that are yellow. Trim remaining green from base.
    2. 2
      Boil artichokes for 10 to 20 minutes, until a leaf can be easily pulled off. Drain upside down. Meanwhile, spread lettuce or greens on a serving plater and arranged 1/2 chopped eggs and tomato wedges on top, leaving room in the center for the artichokes.
    3. 3
      Combine all of the vinaigrette ingredients in a blender or food processor, and puree them until smooth.
    4. 4
      When the artichokes are cool enough to handle, halve or quarter them. Arrange the artichokes in the center of the platter and pour the vinaigrette over top. Top with remaining chopped egg.

    Ratings & Reviews:


    Nutritional Facts for Chilean Artichokes With Green Vinaigrette

    Serving Size: 1 (490 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 350.1
    Calories from Fat 151
    Total Fat 16.8 g
    Saturated Fat 2.8 g
    Cholesterol 106.0 mg
    Sodium 541.8 mg
    Total Carbohydrate 43.5 g
    Dietary Fiber 21.4 g
    Sugars 1.4 g
    Protein 16.2 g

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes