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Categories: Appetizers, Sides, Vegetarian

Artichokes vinaigrette

Artichokes vinaigrette
Mel Melcon / Los Angeles Times

You can keep your artichokes a la barigoule and your baby ones shaved thin and fussed over with olive oil on a plate. Sure, barigoule is delicious, stuffed with mushrooms, ham, bacon and parsley, braised in white wine and finished ... Read more

Total time: 25 minutes | Servings: 4
Note: Cooking time may vary widely according to how fresh the artichokes are. Farm-fresh artichokes are ideal.
  • 4 (1-pound) artichokes, trimmed
  • Sea salt
  • Vinaigrette

Step 1Fill a large stockpot with water and bring to a rapid boil. Add enough sea salt so that the water is almost as salty as sea water. Add the artichokes and boil, uncovered, until it's easy to remove a leaf from one of the artichokes, about 15 minutes if they're very fresh, or up to 30 minutes if not.

Step 2Drain upside-down and serve each artichoke with some vinaigrette on the side for dipping.

Each serving (artichoke only):
60 calories; 4 grams protein; 13 grams carbohydrates; 6 grams fiber; 0 fat; 0 saturated fat; 0 cholesterol; 397 mg. sodium.
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