Recipe: Appetizer:
Artichokes with Scallion Vinaigrette

Serves 4 (1 artichoke per person) Note: For artichoke preparing and cooking instructions, please click here!

4 large artichokes
1 cup, plus 2 tablespoons olive oil
5 tablespoons white wine vinegar
1 small onion, sliced thinly
12 peppercorns
5 bay leaves
½ tablespoon salt
1 tablespoon Dijon mustard
4 scallions (green onions), white and green parts, chopped
7 tablespoons chopped fresh parsley
1 teaspoon fresh lemon juice
¼ teaspoon lemon zest
1 ¼ teaspoon salt
½ teaspoon freshly ground black pepper

Combine 2 tablespoons of olive oil, 1 ½ tablespoons of the white wine vinegar, the onion, peppercorns, bay leaves, and ½ tablespoon salt in a large, wide pot. Pour in 1 quart water. Bring to a boil.

Prepare artichokes for cooking (LINK!). Place in the pot, stem ends down. Cover and bring back to a boil. Reduce heat and simmer until the bases of the artichokes are tender when pierced with a small knife – 30-40 minutes. Remove artichokes from pot.

Mix Dijon mustard, the remaining 3 ½ tablespoons of vinegar, scallions, parsley, lemon juice, lemon zest, 1 ¼ teaspoon salt, and pepper. Blend well. Drizzle in the remaining 1 cup of olive oil slowly, whisking constantly, until well blended and slightly thickened. Serve each artichoke with a small bowl of vinaigrette for dipping.

Wine:
St. Clement 2000 Abbotts Vineyard Chardonnay ($20). Round and flavorful, showing ripe pear and dried apricot fruit balanced with citrus and a touch of smoke. Generous finish. Ready to drink now and over the next couple of years.

St. Clement 2000 Napa Valley Chardonnay ($16). Distinctive and well-priced, this wine is a winner. Fig and melon up-front, with citrus joining in on the mouthwatering finish. Accents include toasted hazelnut, bread, and oak. Nice balance and acidity – very food friendly. Ready to drink now.

from Party Planning, april 2002