ARTICHOKES WITH GARLIC PIMIENTO VINAIGRETTE (for six)
6 large artichokes (10 to 12 ounces each)
½ lemon
¼ cup fresh lemon juice
2 large garlic cloves
1 teaspoon salt
6 tablespoons white wine vinegar
¾ cup extra-virgin olive oil
6 tablespoons finely chopped drained pimientos
¼ cup finely chopped flat leaf parsley
½ teaspoon freshly ground black pepper
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1. Cut off artichoke stems and discard. Cut off top ½ of one artichoke with a serrated knife, then cut about ½ inch off remaining leaf tips with kitchen shears. Rub cut leaves with lemon half. Open cut leaves slightly with your thumbs and pull out purple leaves from center and enough yellow leaves to expose fuzzy choke. Scoop out choke with a melon ball cutter or sharp spoon and squeeze some lemon juice into cavity. Trim remaining artichokes in same manner.
2. Add lemon juice to an 8 quart pot of boiling salted water (1 tablespoon salt per every 4 quarts water). Boil artichokes, uncovered, until bottoms are tender when pierced with a knife, 20 to 25 minutes. Transfer artichokes to a bowl of ice and cold water to stop the cooking, then drain well, upside down, in a colander, and transfer to paper towels. (The artichokes can be cooked, but not dressed, up to 1 day ahead and refrigerated, covered.)
3. Using a large heavy knife, mince and mash garlic to a paste with salt. Whisk together garlic paste and vinegar in a small bowl. Add oil in a slow stream, whisking until well blended. Whisk in pimientos, parsley and pepper.
4. Slightly separate leaves of artichokes and place artichokes on six salad plates. Spoon dressing in and around them.
from The Gourmet Cookbook