Leek And Artichoke Vinaigrette – House Beautiful
Description
This Mediterranean sauce features Water 3/4 c Extra-virgin olive oil, Leeks, about 1 3/4 inches 3 tablespoon Red wine vinegar. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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in diameter, rinsed, ends 1 Clove garlic, peeled and -trimmed, and discolored -crushed -leaves discarded Freshly ground black pepper 6 lg Artichokes, stemmed -to taste 2 tb Dijon mustard In a large pot containing 6 quarts rapidly boiling water,
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add leeks and artichokes and
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cover with a piece ofcheesecloth.
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Bring water back to a
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boil and
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cook vegetables, uncovered, for 10 minutes, or until leeks can be easily, pierced with a fork.
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Remove and set aside.
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Continue to cook artichokes another 30 minutes or until the leaves pull out easily.
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Remove artichokes from pot and allow them to drain upside down.
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In a small bowl mix together mustard, olive oil, vinegar, garlic and pepper until thick.
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Place leeks and artichokes on a large serving platter and spoon vinaigrette on top.
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Serve remaining vinaigrette in a bowl.
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House Beautiful/April/94 Scanned & fixed by DP & GG
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 91.5kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 60.0mg3%
- Total Carbohydrate 21.0g8%
- Dietary Fiber 2.7g11%
- Sugars 7.5g
- Protein 2.4g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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