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–+ servings

Artichokes

Dinner
Whole artichokes steamed until tender, served with a sharp Dijon vinaigrette for dipping leaf by leaf. The leaves are slightly earthy and nutty, with a faint bitterness that the vinaigrette cuts through cleanly. The heart at the centre is the prize!
Artichokes recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4

Ingredients 

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

Instructions

1. Prepare the artichokes

  1. 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

  1. 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

  1. 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

  1. 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.