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DinnerFrench
Artichokes
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!
Prep10 minutes
Cook40 minutes
Total50 minutes
Servings4
DifficultyEasy
Ingredients
- 4 artichokes
- 1 lemon
For the vinaigrette
- 1 tbsp Dijon mustard Dijon
- 2 tbsp white wine vinegar
- 6 tbsp olive oil extra virgin
- 1 shallot
- 1 handful parsley
- salt and black pepper
Equipment
- 1 whisk
Instructions
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.
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.
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.
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.
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