Artichokes

Dinner

Artichokes with vinaigrette is a classic French starter that’s all about slow enjoyment and good company. Tender steamed artichokes are served whole so you can peel away each leaf, dipping it into a creamy mustard vinaigrette, right down to the delicious, creamy heart!

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings 4

Ingredients 

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• 4 artichokes
• 1 lemon

For the vinaigrette

• 1 tbsp mustard Dijon
• 2 tbsp white wine vinegar
• 6 tbsp olive oil extra virgin
• 1 shallot
• 1 handful parsley
• salt and black pepper

Equipment

1 large saucepan

1 mixing bowl

1 whisk

Instructions

1. Prepare the artichokes

• Rinse the artichokes thoroughly under cold water. Snap off the tough outer leaves near the stem. Rub the snapped part with lemon to prevent browning.

2. Cook the artichokes

• Fill a large pot with water and bring it to a boil. Add the artichokes, stem-side down. Weigh the artichokes down with a plate or lid so they stay submerged. Simmer for 35–45 minutes. They’re done when an outer leaf pulls off easily and the base is tender.

3. Make the vinaigrette

• Whisk mustard and vinegar with salt and pepper in a bowl. Gradually whisk in olive oil to create a creamy emulsion. Stir in shallot and parsley.

4. Serve

• Drain artichokes upside-down and cool for a few minutes. Serve each artichoke whole, with a small bowl of vinaigrette for dipping leaf by leaf!

Notes

• Eating artichokes is a hands-on experience! It involves the pulling, dipping of every leaf and savouring the gradual journey to the soft, delicate, creamy heart at the centre.
• Classic French vinaigrette is all about a sharp tang and silky texture, the dipping sauce should cling softly to each leaf.

About this recipe

This is one of my favourite dish. Artichokes with a simple vinaigrette is a simple but very pleasurable moment for me. When the season arrives, the market stalls are full of them, and I always take a bit too long to pick the perfect ones for dinner that evening, and I always try to test every variety France has to learn about the different flavours.

A brief history of the artichoke in France

Artichokes arrived in France as a luxury rather than everyday food like today. They appeared first on aristocratic tables, admired as much for the ritual of eating them as for their taste. Louis XIV liked them so much he had them grown at Versailles, and serving artichokes became a way of signalling refinement. Their reputation as an aphrodisiac, inherited from Greek and Roman stories, did not hurt their popularity at court either.

Over the years, they left that rarefied world and settled into everyday cooking. Brittany, with its mild Atlantic weather and good soil, became the main growing region and still produces most of the artichokes sold in France each year.

French artichoke varieties

France grows dozens of distinct artichoke varieties, each with its own character and best use. But two varieties turn up most often. Camus de Bretagne is the big, round, deep‑green globe many people picture when they think of an artichoke. It is perfect for cooking whole and serving with vinaigrette. The thick leaves have plenty of flesh and the generous heart stays intact when boiled. Violet de Provence are smaller and more slender, with purple‑tinged leaves. This version is often sliced thinly and eaten raw or barely cooked with a little olive oil and lemon. Its flavour is slightly nuttier and you come across it more in the south, from Provence through Languedoc.

The French saying about artichokes

There is also a phrase you hear a lot: “avoir un cœur d’artichaut,” literally to have an artichoke heart. It describes someone who falls in love easily and often, handing out pieces of their heart, they’re the hopelessly romantic of this world. I think it’s rather cute, and tender like an artichokes heart. And if you want to know what the French actually call their loved ones, here are 45 French terms of endearment worth knowing.

Cooking artichokes properly

A fresh artichoke does not need elaborate treatment. Trim the stem, pull off the toughest outer leaves, slice off the top third with a sharp knife, and drop it straight into water with lemon or vinegar so it does not turn brown. From there, lower it into a large pot of well‑salted boiling water and let it cook at a gentle simmer. The way to know it is ready is not by timing but by feel: when a leaf near the middle pulls away easily and the base has a soft layer of flesh, it is done.

The only real equipment requirement is space. They should sit in the pan without being crammed together so they cook evenly and stay submerged. A wide, deep saucepan or casserole with an enamelled interior works well and plays nicely with the slight acidity in the water.

The vinaigrette

For the dressing, sharp and mustardy is the goal. A basic version is red wine vinegar, Dijon mustard, and good olive oil with salt and pepper. The mustard helps the vinaigrette thicken just enough to cling to the leaves when you dip. Some people add a touch of garlic or a pinch of sugar; not my personal favourite but you can try it out for yourself and taste if you like it. A simple ratio of one part vinegar to three parts oil, plus a generous teaspoon of Dijon per person, is a good starting point. It is wise to make more than you think you will need, it disappears quickly.

How to eat an artichoke

Eating an artichoke is half the pleasure. You pull off a leaf, dip the base into the vinaigrette, then scrape it between your teeth to catch the tender flesh. Leaf by leaf you get closer to the centre, where they become small and delicate. Eventually you reach the choke, the fuzzy layer above the heart. That gets scraped away with a teaspoon to reveal the smooth, pale heart underneath, an that is the tender prize. Cut it into pieces, dip them too, and mop up the rest of the vinaigrette with bread. Tasty!