Artichokes Vinaigrette

Have you made artichoke? 

So easy, so delicious, there is no excuse to not make them...

One PPM tip I'd love to share is that I adore making appetizers that are not necessarily kid-friendly. This way my husband has time to unwind when he gets home, indulge in something gourmet and while going over our day, drink our favorite wine. This is so fun to do together. We just drowned out the sound we hear all over the place that a gazillion children can produce and enjoy our little time together. It's wonderful!

If you don't know how to eat artichoke, you just pick off one of the leaves, dip into your vinaigrette and use your teeth to skim the meat off. Yummo!

Serves 2

2 young artichokes--halved, chokes discarded and insides rubbed with lemon
2 lemons, juiced
1 small shallot, grated
1 large clove garlic, grated
1 tbsp. vinegar
salt and pepper
1 tsp superfine sugar
1/2 cup extra virgin olive oil
1 tbsp. finely chopped fresh thyme

the choke is the fuzzy thorny stuff at the bottom toward the stem when you cut in half. Scoop out thoroughly with a spoon before boiling


In a large pot, combine the artichokes and enough water to cover. Stir in half of the lemon juice. Bring to a boil and cook the artichokes until tender, about 20 minutes. 

Make the vinaigrette: In a small bowl, combine the shallot, garlic, remaining lemon juice and the vinegar; season with salt. Let sit for few minutes. Stir in the sugar, then whisk in the EVOO until emulsified. Season with the thyme, salt and lots of pepper. 

Serve the artichokes with the vinaigrette for dipping.

**Adapted from Racheal Ray's Everyday magazine

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