Roasted Garlic and Artichoke Vinaigrette

Roasted Garlic and Artichoke Vinaigrette (Serves 4)



Ingredients


1 can artichoke hearts
10 garlic cloves (peeled)
1 cup olive oil
4 oz Parmesan (Use fresh and grate by hand before adding the mixture)
1/4 pound fresh spinach (chopped)
4 oz red wine vinegar
1/2 oz dry thyme
Salt and Pepper to taste



Method

Drain the artichokes, then roast the garlic cloves on the stove top in a pan with your olive oil, set aside, this will only take about five minutes on medium heat. Once the garlic is roasted take the remaining ingredients and place them in a mixer (including the garlic and the olive oil) and blend for approximately 30 to 40 seconds (you want the artichokes to still be chunky). The best application for the dressing is to top chicken or even a fish entree.

Hint: When you roast garlic in olive oil, keep the olive oil and use in place of butter for bread.

Always Cook with Love


Chef Sean