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Serves: 6
Total Calories: 342

6 fresh artichokes fresh
6 tablespoons olive oil
3 tablespoons cider vinegar or wine vinegar
1 clove garlic minced
1 tablespoon salt
6 peppercorns white
1 bay leaf
1/4 teaspoon thyme dried, crushed
Salt and freshly ground pepper to taste
* Part two.
1/2 cup olive oil or peanut oil
1/4 cup cider vinegar or wine vinegar
1/2 teaspoon salt
Freshly ground pepper to taste
1/2 clove garlic minced
1 teaspoon Dijon style mustard
2 teaspoons capers

Wash artichokes well, cut off stem of each at base. Trim off top 1/3 of each leaf with scissors place in large enamel covered pot. Cover with water, add oil, vinegar and spices. Cook over high heat until base of artichokes can be easily pierced with a fork, or a bottom leaf can be easily removed-about 40 to 60 minutes depending on size of artichoke. Drain well, upside down, squeezing a bit to remove moisture. Spread leaves apart and remove choke with a spoon. Season with salt and pepper to taste. Prepare following vinaigrette sauce to serve in separate little saucers with the artichokes.

Vinaigrette:
*Put all ingredients except capers in blender and blend well. Add capers and refrigerate in covered jar until ready to serve.

Nutritional Facts:

Serves: 6
Total Calories: 342
Calories from Fat: 280

More Recipes from the Holiday Cookbook Cookbook:
Apple Coleslaw
Artichokes Vinaigrette
Borscht Salad
Holly Green Salad
Marinated Vegetable Salad
Molded Avocado-Grapefruit Salad
Molded Cranberry Salad
Red And Green Aspic Mold
Red Onion And Sliced Orange Salad
Tomato Aspic
Winter Fruit Salad