Thursday, March 27, 2008

Spring Appetizer

Baby Artichokes with Feta and Lemon Vinaigrette
2 lbs. baby artichokes
2 lemons
1 tbs. capers, drained and rinsed
4 tbs. olive oil
1 tbs. white wine vinegar
8 oz. crumbled feta

Place cold water in a large bowl and squeeze the juice of one lemon into it. Wash the artichokes. Pull the bottom three layers of leaves off and trim the stem to 1/4 inch. Using a sharp knife, cut the tops of the artichoke, removing the sharp ends of the leaves, about 1 inch of trimming. Cut the artichoke in half. Place in the lemon-water to keep from browning. If the artichokes are small enough, you will not have to worry about removing the choke. If it has a choke, this needs to be removed when trimming.

Place the prepared artichokes in a steamer and steam for about five minutes. Carefully remove and place cut side up on a baking sheet. Turn on the broiler. Sprinkle the artichokes with the feta cheese. Place under the broiler for about 3 minutes until the feta softens and just browns a bit here and there.

Mix the dressing by combining the juice of the other lemon, olive oil, vinegar and capers in a shaker. Taste and adjust by seasoning with salt and pepper. Drizzle the dressing over the artichokes. Serves 12 as an appetizer.

1 comment:

Chef Tom said...

I've become a recent fan of artichokes. This sounds delicious!