Serves: 6
Total Calories: 341
1. 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.
2. 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 in blender and blend well. Refrigerate in covered jar until ready to serve.
This Artichokes Vinaigrette recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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