Ingredients
-
2
-
4
-
1
-
2
-
1
-
1/2
-
1/2
-
1
-
3
-
1/4
-
-
-
-
-
Directions
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
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
Strain Then Drain the Artichokes on Their Cut Side. Allow to Cool. |
|
5
Done
|
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. |
|
6
Done
|
Beating Continuously, Add the Olive Oil Slowly to the Mixture to Make an Emulsion (can Use a Food Processor For This Part). |
|
7
Done
|
Arrange the Artichokes in Rows on a Serving Platter. Pour the Dressing Over the Top and Leave to Cool Completely. |
