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