Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 qt Water 3/4 c Extra-virgin olive oil
6 Leeks, about 1 3/4 inches 3 tb Red wine vinegar
-in diameter, rinsed, ends 1 Clove garlic, peeled and
-trimmed, and discolored -crushed
-leaves discarded Freshly ground black pepper
6 lg Artichokes, stemmed -to taste
2 tb Dijon mustard

In a large pot containing 6 quarts rapidly boiling water, add leeks
and artichokes and cover with a piece ofcheesecloth. Bring water back
to a boil and cook vegetables, uncovered, for 10 minutes, or until
leeks can be easily, pierced with a fork. Remove and set aside.
Continue to cook artichokes another 30 minutes or until the leaves
pull out easily. Remove artichokes from pot and allow them to drain
upside down. In a small bowl mix together mustard, olive oil,
vinegar, garlic and pepper until thick. Place leeks and artichokes on
a large serving platter and spoon vinaigrette on top. Serve remaining
vinaigrette in a bowl.

House Beautiful/April/94 Scanned fixed by DP GG

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