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From: Celebrating the Seasons by John Littlewood
Frustrated with time-consuming methods of cooking artichokes, I came up with an easy recipe that can be made a day ahead. Because this dish is served at room temperature, it is great for a picnic or potluck meal.

Serves 8

• 8 artichokes
• 1 1/2 tablespoons minced fresh garlic
• 3/4 teaspoon black pepper
• 1/2 teaspoon red chile flakes
• 1 1/4 teaspoons kosher salt
• Zest of 1 lemon
• 1/2 cup lemon juice
• 1 tablespoon red wine vinegar
• 1/2 cup olive oil

Cut off all but 1 inch of artichoke stems. Cut off about an inch of the pointed top. Cut artichoke in half vertically, from top to stem.

2. Immediately place artichoke halves into a large pot of salted water and bring to a boil. Cover, reduce heat, and simmer 15 to 20 minutes. Check for doneness by pushing a paring knife into the thickest part of the heart; if the knife goes in easily, remove artichokes from water immediately. Do not overcook. Cool to room temperature.

3. Whisk together remaining ingredients.

4. Using a spoon, scoop out and discard the hairy center of each artichoke half. Place artichokes in a bowl and pour dressing over them. Toss to coat well and marinate for about 1 hour or up to 24 hours. Serve at room temperature.



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