Artichokes In Oregano Vinaigrette - cooking recipe

Ingredients

6 None globe artichokes (about 2 2/3 lbs)
1/2 cup lemon juice
1/3 cup olive oil
1 tbsp white wine vinegar
2 cloves garlic, crushed
1 None red onion, thinly sliced
1 tbsp fresh oregano leaves

Preparation

Prepare the artichokes by snapping off the tough outer leaves and peeling the stems. Trim the stems to 2 inches. Cut 3/4 inch off the top of artichokes to reveal the chokes. Cut the artichokes in quarters from the top to the bottom. Scoop out and discard the furry chokes from the centers. As you finish preparing each artichoke, place it in a large bowl of water containing half the lemon juice (this stops any discoloration).
Add the artichoke and remaining juice to a large saucepan of boiling water. Boil, uncovered, for about 20 mins or until tender. Drain, then cool.
Place the artichokes in a large bowl. Drizzle with the combined oil, vinegar and garlic. Cover and refrigerate for 3 hours or overnight.
Combine the artichoke mixture with the onion and season to taste. Serve sprinkled with oregano.