Alcachofas En Vinagreta Aromatica (Artichokes in Vinaigrette)
SPANISH TAPAS RECIPE: This recipe offers an item first introduced by the Moors into Spain in the mid-fifteenth century and combined with the local spices that now is very popular on the tapas bar circuit.
- Ready In:
- 2 tablespoons lemon juice
- 4 large globe artichokes
- 1 teaspoon salt
- 2 garlic cloves, minced
- 1 teaspoon fresh oregano, minced
- 1⁄2 teaspoon coriander, ground
- 1⁄2 teaspoon cumin, ground
- 1 teaspoon dried red pepper flakes
- 3 teaspoons sherry wine vinegar
- 1⁄4 cup olive oil
- Add the lemon juice to a large bowl of cold water. Trim the artichokes, cutting off the stalks to within 2 inches of the base of each artichoke and removing the tough outer leaves. Cut off the top quarter of the leaves from each.
- Slice each artichoke in half lengthwise or into quarters if very large. Remove the artichoke heart from each piece with a teaspoon then place into the bowl of cold water. This will keep them from discoloring while you do other parts of the recipe.
- Bring a large non-aluminum sauce pan of water to a boil. Add the artichokes and 1 tsp salt and simmer for 20 minutes, or until tender. Test by placing a skewer through the base. If cooked, the skewer will go through with little or no resistance.
- Strain then drain the artichokes on their cut side. Allow to cool.
- In a small bowl, combine the garlic, oregano, coriander, cumin and chili flakes. Season with salt and pepper and then blend in the sherry vinegar. Allow to marinate together for 10 minutes.
- Beating continuously, add the olive oil slowly to the mixture to make an emulsion (can use a food processor for this part).
- Arrange the artichokes in rows on a serving platter. Pour the dressing over the top and leave to cool completely.
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