Ingredients
- 4 to 5 large whole artichokes or 12 to 15 baby artichokes
- 2/3 cup extra-virgin olive oil
- 1/3 cup white wine vinegar
- 1/3 cup thinly sliced green onions
- 2 Tbsp. Dijon-style mustard
- 2 Tbsp. snipped fresh tarragon or 2 tsp. dried tarragon, crushed
- Sea salt or salt
- Black pepper
- Extra-virgin olive oil
- 2 lemons, each cut into 8 to 10 wedges
Description
This Recipe Gives You The Option To Either Boil Or Grill The Artichokes For A Side Dish That Replaces Potatoes. The Tarragon Drizzle Complements Both Cooking Methods.
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