Artichokes with Tarragon Drizzle
Recipe from
Better Homes and Gardens
This recipe gives you the option to either boil or grill the artichokes for a side dish that replaces potatoes. The tarragon drizzle complements both cooking methods.
Servings:
Makes 8 to 10 servings.
Prep Time:
25 mins
Total Time:
57 mins
Ingredients
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4 to 5large whole artichokes or 12 to 15 baby artichokessee savings
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2/3 cupextra-virgin olive oilsee savings
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1/3 cupwhite wine vinegarsee savings
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1/3 cupthinly sliced green onionssee savings
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2 Tbsp.Dijon-style mustardsee savings
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2 Tbsp.snipped fresh tarragon or 2 tsp. dried tarragon, crushedsee savings
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Sea salt or saltsee savings
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Black peppersee savings
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Extra-virgin olive oilsee savings
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2lemons, each cut into 8 to 10 wedgessee savings
Directions
1.
Wash large artichokes; trim stems, if desired, and remove loose outer leaves. Snip off the sharp leaf tips. If using baby artichokes, remove outer leaves to reach pale green or yellow leaves on bottom half. Cut darker green portion of leaves off top half of artichoke; discard. Cut off stem and trim any remaining green from base of baby artichokes.
2.
In a Dutch oven bring a large amount of lightly salted water to boiling; add artichokes. Return to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes for large artichokes or 10 minutes for baby artichokes or until a leaf pulls out easily.
3.
Place artichokes in a large bowl of ice water to cool completely. Drain artichokes upside down on paper towels. Cut artichokes in half from top through stem; use a spoon to scoop out the fibrous cores, leaving the hearts and leaves intact.
4.
For Tarragon Drizzle, in a screw-top jar combine the 2/3 cup oil, vinegar, green onions, mustard, and tarragon. Cover and shake well. Season to taste with salt and pepper.
5.
Brush artichoke halves with additional olive oil. For a charcoal grill, place artichokes, cut sides down, on the rack of an uncovered grill directly over medium coals. Grill for 7 minutes; turn artichokes and grill for 5 to 7 minutes. (For a gas grill, preheat grill. Reduce heat to medium. Place artichokes on grill rack over heat. Cover and grill as above.)
6.
On a serving platter place grilled artichokes cut sides up. Shake Tarragon Drizzle; pour some over artichokes; pass remaining with platter. Serve with lemon wedges. Makes 8 to 10 servings.
Nutrition information
Per serving: Calories 131, Total Fat 11 g, Saturated Fat 1 g, Monounsaturated Fat 8 g, Polyunsaturated Fat 1 g, Cholesterol 0 mg, Sodium 153 mg, Carbohydrate 8 g, Total Sugar 0 g, Fiber 4 g, Protein 3 g. Daily Values: Vitamin C 18%, Calcium 3%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
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