SERIOUSLY SIMPLE: Chilled Artichoke Halves with Two Sauces
Serves 6.
3 large globe artichokes
3 slices of lemon
1 tablespoon olive oil
Salt and freshly ground black pepper
1. Cut the sharp points off the artichoke leaves with kitchen shears. Remove the small, dry outer leaves from around the base of the artichoke. Cut off the stem one inch from the bottom of each artichoke.
2. Soak the artichokes in cold water for at least 15 minutes to clean them.
3. To cook: place the artichokes upright in a large pan with about 4 inches of water, lemon slices and olive oil. Cook on medium heat for 30-45 minutes, partially covered, or until the leaves pull off easily. Bring the artichokes to room temperature and then cut them in half.
4. Scoop out the choke with a teaspoon and discard. Place artichokes in a storage container. Just before serving, arrange the halves on serving plates and spoon over a couple of tablespoons of vinaigrette or aioli into each half and serve.
Summer Vinaigrette
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