Artichokes With Tomato Tapenade Vinaigrette Recipe

• 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

1. Cook the artichokes in boiling water for 15 min.
2. Drain upside down.
3. Open up the artichoke leaves and pull out the pale inner leaves.
4. Scrape out the fuzzy choke and place in dish.
5. Mix garlic, parsley, oil, vinegar, salt and pepper.
6. Spoon mix onto each artichoke.
7. Marinate for 10 min.
8. Cook the artichokes till they begin to char.
9. Serve the artichokes with the vinaigrette as a dipping sauce for the leaves.
10. Tomato-Tapenade Vinaigrette:To make the vinaigrette, blend the garlic with the paste, vinegar, tomato puree and parsley.
11. Whisk in oil.

points, garlic, fresh parsley, extra virgin olive oil, vinegar salt, garlic, black olive paste, red wine vinegar, tomato, parsley, extra virgin olive oil

Taken from cookeatshare.com/recipes/artichokes-with-tomato-tapenade-vinaigrette-69980 (may not work)