ARTICHOKES IN FRESH LIME MARINADE
4 fresh artichokes
1 lime, thinly sliced
2 tsp. salt, divided
1/2 C. vegetable oil
1/3 C. vinegar
1 tsp. grated lime rind
1/3 C. fresh lime juice
1 T. finely chopped fresh parsley
1 T. dried leaf basil
Rinse artichokes in cold water. Turn each artichoke on its
side; with sharp knife cut 1-inch off top. Cut off stem close to
base. Remove any loose leaves around the bottom. Snip off
sharp leaf tips with scissors.
In large saucepan or kettle, bring 3 inches water to boiling;
add lime slices, 1 teaspoon salt and artichokes. Heat to
boiling; reduce heat and simmer, uncovered, 30 to 40 minutes,
until stem ends of artichokes are tender when pierced with a
fork and leaves pull easily from the base.
Turn upside down to drain.
In large bowl combine vegetable oil, vinegar, lime rind
and juice, parsley, basil and remaining 1 teaspoon salt; mix
well. Add artichokes; spoon marinade over. Refrigerate
6 hours or overnight, if possible. Spoon marinade over