Baby Carrots and Artichokes Vinaigrette

Tossing hot, cooked vegetables with the vinaigrette dressing lets the flavors permeate the vegetables. During the winter serve this side dish warm or at room temperature. During the summer, refrigerate the vegetables up to four hours if you like.
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Ingredients

  • 1 bag 1 pound baby carrots
  • 1 cup chicken broth or water
  • 1 package 9 ounces frozen quartered artichoke hearts
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon-style mustard
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Place the carrots in a medium-size pot.
  • Add the chicken broth and bring the liquid to a boil.
  • Reduce the heat to low, cover the pot, and cook the carrots for 10 minutes.
  • Add the artichoke hearts.
  • Cover and cook on low heat for 5 more minutes or until the vegetables are tender and the liquid is almost absorbed.
  • If any liquid remains in the pot, remove the lid, increase the heat to high and cook off the liquid.
  • While the vegetables are cooking, stir the oil, vinegar, mustard, salt, and pepper together in a cup.
  • Spoon the vegetables into a serving bowl.
  • Pour the vinaigrette over the vegetables and toss gently, but well to coat.
  • Speed It Up!
  • Use 2 packages (9 ounces each) of sliced frozen carrots instead of the fresh baby carrots.
  • Reduce the cooking time to 5 to 10 minutes.
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Course Dressing