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Recipes

This Is The Perfect Artichoke-Inspired Tahini Vinaigrette For Summer

Image by Courtesy of James Briscione

This flavor matrix, created by James Briscione and Watson, an IBM supercomputer, shows which unlikely flavor pairings are most likely to go with artichoke. Using that, the recipe listed below was created. Check it out for the perfect summery vinaigrette.

Tahini Vinaigrette

Makes about 1 cup

Inspired by the artichoke’s unique chemical makeup, this dressing is a balance of toasted, savory, and tart flavors. It’s the perfect complement to artichokes, but makes an equally delicious sauce for asparagus and seafood, especially grilled fish, shrimp, and clams.

Image by Andrew Purcell

1 lemon

½ teaspoon fennel seeds

1 teaspoon coriander seeds

½ teaspoon black peppercorns

½ cup extra- virgin olive oil

2 sprigs fresh thyme

1 clove garlic, smashed

2 tablespoons tahini (sesame seed paste)

1 teaspoon minced jalapeño chile or ½ teaspoon chili paste

Kosher salt

  1. Remove the zest from the lemon in small strips with a vegetable peeler. Juice the lemon. Set the juice and zest aside separately.

  2. Combine the fennel seeds, coriander seeds, and black pepper in a mortar and crush lightly with the pestle. Or place the spices between two sheets of parchment paper and crush them with the bottom of a small pot. Transfer the spices to a small dry sauté pan and toast them over medium- low heat until very aromatic. Do not let them begin to smoke. Remove the pan from the heat and add the olive oil, thyme, garlic, and lemon zest. Return the pan to medium- low heat and cook just until the garlic begins to sizzle. Remove from the heat, cover, and set aside 15 minutes for the flavors to infuse the oil.

  3. In a small bowl, stir together the lemon juice, tahini, and jalapeño. Strain in the cooled oil and whisk to combine. Season to taste with salt. Serve immediately, or transfer to a glass jar or plastic container, seal tightly, and store in the refrigerator for up to 14 days.

TAHINI VINAIGRETTE is excerpted from THE FLAVOR MATRIX © 2018 by James Briscione with Brooke Parkhurst. Photography © 2018 by Andrew Purcell. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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