Artichokes with Mustard Vinaigrette

After taking yet another tour of eweed's garden [ya'll gotta check it out: http://davesgarden.com/forums/t/441869], I had to post this favorite 'cause Ernie got me hungry for artichokes! LOL

*HUGS*
Donna

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Artichokes with Mustard Vinaigrette
The Occasional Vegetarian by Karen Lee with Diane Porter - 1995
4 servings

2 tablespoons olive oil
2 tablespoons corn oil
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

4 large globe artichokes
2 fresh garlic cloves, sliced
1 teaspoon salt
2 teaspoons olive oil

To prepare the vinaigrette, dissolve the mustard and salt in the balsamic vinegar. Add the olive oil, corn oil, and pepper and whisk until well blended.

(Vinaigrette can be prepared several days ahead and refrigerated.)

Using a serrated knife, cut 1 to 2 inches from the top of each artichoke. Cut off the remaining sharp-pointed tips of the leaves. (Scissors make the job easier.)

Insert the garlic slices between the leaves of the artichoke.

Bring 4 inches of water to a boil. Add the salt and artichokes. Drizzle the olive oil over the artichokes, cover, and boil until the artichokes are cooked, 25 to 30 minutes depending on their size. They're done when you can pull out one of the leaves with only a bit of resistance.

Artichokes can be served hot, at room temperature, or cold.

Donna's Notes:
I've never bothered snipping the artichoke leaves or drizzling olive oil over the top, and typically just toss the garlic in the water. Lazy? Perhaps. *wink*