Serves: 12
Total Calories: 54
In a large saucepan place water, bay leaf, vinegar, garlic, salt, thyme and hot pepper sauce. Over medium-high heat bring to a boil reduce heat to low and simmer for 10 minutes.
Stem artichokes and trim leaves 1/4 inch with scissors. Place artichokes in simmering liquid cover and simmer for 25 to 30 minutes or until tender. Drain and cool upside-down. Place upright in a shallow serving bowl.
Place oil, vinegar, garlic, capers, mustard, salt and hot pepper sauce in a blender container or food processor bowl cover and blend or process until uniform. Carefully drizzle oil-vinegar mixture between the leaves with a small spoon and marinate at room temperature for several hours before serving.
* See Trimming Artichokes.
This Artichokes With Caper Vinaigrette recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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