ARTICHOKES WITH ROASTED RED PEPPER VELVET
There is very little fat in this delicious alternative to chips and dip. Uncork a cold bottle of Gewürztraminer to enjoy alongside.
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Pour vinegar into small bowl. Cut stems and top 1 1/2 inches off artichokes. Peel away tough bottom outer leaves from artichokes. Dip cut surfaces of artichokes into vinegar.
- Cook artichokes in large pot of boiling salted water until knife pierces base easily, turning occasionally, about 30 minutes. Remove artichokes and cool.
- Gently open top of each artichoke, spreading leaves. Holding artichoke with 1 hand, gently twist out center cone of artichoke leaves with other hand. Reserve cone. Using melon baller, scoop out choke. (Can be made 1 day ahead. Cover; chill artichokes and cones separately.)
- Place artichokes on plates. Place cones pointed side down in center of artichokes. Spoon 1 tablespoon Roasted Red Pepper Velvet atop each cone. Sprinkle with herbes de Provence. Serve, passing remaining sauce separately.
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