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Artichokes with French vinaigrette

Artichokes with French vinaigrette

Vegetables and salads | Easy | 1 hour
Vegetables and salads
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 190
  • Lipides 14 g 22 %
    • Saturated fat  2 g
    • ++ Trans fat 0 g 10 %
  • Cholesterol 0 mg
  • Sodium  210 mg 9 %
  • Carbohydrate 15 g 5 %
    • Fibre  7 g 28 %
    • Sugars  1 g
  • Protein 5 g
    • Vitamin A 4 %
    • Vitamin C 20 %
    • Calcium 6 %
    • Iron 15 %
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Recipe details

Ingredients

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Directions

To prepare artichokes:

  1. Break stem off each artichoke. Do not cut, since hard fibres attached to the stem will
  2. not come off. Cut bottom off artichokes and remove tough, fibrous leaves at the base. Make an X-shaped cut at the base of each artichoke to help it cook.
  3. Using a sharp knife, cut the top third off each artichoke. Trim the thorny tips off remaining leaves with scissors. Rub cut areas with a lemon half to prevent them from darkening.
  4. Scoop out fuzzy choke in the centre of each artichoke with a small spoon or a melon baller, being careful not to damage the remainder. Sprinkle with lemon juice and push leaves back in place.

To cook:

  1. Cook artichokes in a saucepan of boiling salted water for 20 to 30 minutes, or until tender.
  2. Test doneness by pricking with a fork. The leaves should pull off easily when done.
  3. Drain and reserve.

Vinaigrette:

  1. Mix mustard, vinegar, garlic, cayenne pepper and herbes de Provence in a bowl.
  2. Gradually add in oil in small quantities, beating with a fork.
  3. Season with salt and pepper to taste.

To eat:

  1. To eat artichoke, pull off each leaf and dip into vinaigrette. Draw leaf through teeth to scrape off the soft part.
  2. Eat the artichoke heart and vinaigrette with a knife and fork.

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