Artichokes with Scallion Tomato Vinaigrette


  • ½ lemon
  • 2 1/2-pound artichokes
  • 1 small tomato
  • ½ cup water
  • ¼ cup olive oil
  • 4 teaspoons white-wine vinegar
  • 2 tablespoons scallion greens

Cut off and discard the stems of the artichokes with a stainless-steel knife, break off the tough outer leaves, and cut off the top fourth of the artichokes. Snip off the tips of the artichoke leaves with scissors and rub the cut edges with the lemon half. In a 3-quart microwave-safe casserole wi...

View full recipe at Epicurious


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