Quick & Easy

Artichokes in oregano vinaigrette

Serve as an aromatic side dish, or alongside other delicious nibbles as part of an antipasto platter.
Artichokes in oregano vinaigrette



1.Prepare artichokes by snapping off tough outer leaves and peeling stems. Trim stems to 5cm (2 inches). Cut 2cm (¾ inch) off top of artichokes to reveal chokes. Cut artichokes in quarters from top to bottom, then scoop out and discard furry chokes from centres. As you finish preparing each artichoke, place it in a large bowl of water containing half the juice (this stops any discolouration while you are preparing the next one).
2.Add artichoke and remaining juice to large saucepan of boiling water; boil, uncovered, about 20 minutes or until tender. Drain; cool.
3.Place artichokes in large bowl; pour over combined oil, vinegar and garlic. Cover; refrigerate 3 hours or overnight.
4.Combine artichoke mixture with onion; season to taste. Serve sprinkled with oregano.

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