Stuffed Artichokes and Vinaigrette Dressing Recipe

For vinaigrette:

Step 1

Combine vinegar and oil, in a container witha lid, for at least one hour in advance. Shake throughly before using. May be made up to twenty four hours in advance.

For Artichoke:

Step 2

Cut off top third of artichokes and trim stems. Snip all remaining leaf tips.

Step 3

Steak artichokes for 25-30 minutes, or until hearts feel tender when pierced. Chill thoroughly.

Step 4

Combine bread crumbs, minced parsley, fresh herbs and ground pepper. Set aside.

Step 5

Carefully spread open the leaves of each chilled artichoke to expose the furry center (the choke). Scrape away the fur leaving the heart intact.

Step 6

Divide bread crumb mixture between the artichokes- filling the center and spaces beatween leaves. Pour half the vinaigrette dressing over each stuffed artichoke to thoroughly moisten the bread crumb mixture. Let stand 30 minutes. Top with chopped tomatoes before serving.

Things You'll Need

  • 2 Large artichokes
  • 2cups fresh bread crumbs
  • 1/2cup minced fresh parsley
  • 2-3large garlic cloves minced
  • 2tsp. each: chopped fresh oregano, thyme and
  • basil
  • 1/2tsp freshly ground pepper
  • 1-1/3cups vinaigrette dressing
  • 1/2cup chopped tomato
  • 1/3cup red wine vinegar
  • 1cup extra virgin olive oil

About this Author

Sarah Reames an member who donated this recipe.