Just before cooking, turn each baby artichoke against the blade of a very sharp stainless steel paring knife to trim off the outermost layer of leaves.
Cut off the stems level with the bottom of the artichoke, and cut off and discard the top half, toss in lemon juice to keep them from discolouring.
Set the trimmed artichokes in a non aluminum pan with sufficient cold water to cover them by about 1-inch. Place a small plate on top of the artichokes in the pan, to keep them underwater.
Bring to a simmer over a high heat, turn the heat to low and keep the artichokes at a simmer for about 15 minutes.
In the meantime, create the vinaigrette, mix together the garlic, lemon juice and herbs, whisk in the oil and Season with Salt and Freshly Ground Black Pepper.
Stab the artichokes with a paring knife to check that they are cooked just right, they should feel like a slightly undercooked boiled potato.
When done, drain and pour vinaigrette over them and serve.
|Fresh Lemon Juice, About ½ A Lemon||2 Tablespoon|
For The Dressing You Will Need
|Salt And Freshly Ground Black Pepper, To Taste||A Pinch Or So Of|
|Olive Oil||¾ Cup|
|Lemon Juice, Fresh||4 Tablespoons|
|Mixed Italian Herbs, (I Use A Blend Of Oregano, Basil, Marjoram, Thyme, Parsley And Rosemary||3 Tablespoons|
|Garlic, Minced Fine||3 Cloves|
For the freshly chopped herbs we have tried these and they are quite good. In the UK, there is now a product from gourmet garden who does all the hard work for you these are not dried herbs)
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