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Ingredients

• 4 x artichoke, stems peeled, and, trimmed, sharp leaf points removed
• 10 x garlic, cloves, finely, minced
• 1/2 c. fresh parsley, minced
• 1/4 c. extra virgin olive oil
• 3 Tbsp. vinegar
•     salt
•     pepper
•     Tomato-Tapenade Vinaigrette
• 2 x garlic, cloves, minced, finely
• 2 tsp black olive paste
• 1 Tbsp. red wine vinegar
• 1 Tbsp. tomato, puree
• 1 Tbsp. minced parsley
• 1/3 c. extra virgin olive oil

Description

Cook The Artichokes In Boiling Water For 15 Min. Drain Upside Down. Open Up The Artichoke Leaves And Pull Out The Pale Inner Leaves. Scrape Out The Fuzzy Choke And Place In Dish.…

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