Leek and artichoke vinaigrette - house beautiful

6 servings

Ingredients

Quantity Ingredient
6 quarts Water
6 Leeks, about 1 3/4 inches in diameter, rinsed, ends trimmed, and discolored leaves discarded
6 larges Artichokes, stemmed
2 tablespoons Dijon mustard
¾ cup Extra-virgin olive oil
3 tablespoons Red wine vinegar
1 Clove garlic, peeled and crushed
Freshly ground black pepper to taste

Directions

In a large pot containing 6 quarts rapidly boiling water, add leeks and artichokes and cover with a piece ofcheesecloth. Bring water back to a boil and cook vegetables, uncovered, for 10 minutes, or until leeks can be easily, pierced with a fork. Remove and set aside.

Continue to cook artichokes another 30 minutes or until the leaves pull out easily. Remove artichokes from pot and allow them to drain upside down. In a small bowl mix together mustard, olive oil, vinegar, garlic and pepper until thick. Place leeks and artichokes on a large serving platter and spoon vinaigrette on top. Serve remaining vinaigrette in a bowl.

House Beautiful/April/94 Scanned & fixed by DP & GG

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