Globe Artichokes with Dijon Vinaigrette (Artichauts Vinaigrette)
“Artichauts Vinaigrette” is likely the simplest, yet most delicious way to enjoy globe artichokes: simply boiled and eaten leaf after leaf dipped in a tangy vinaigrette. This staple starter is a French favorite, especially in my home region of Brittany where artichokes are plentiful. This is a classic recipe that is quick, easy and fun to eat too, as you work your way to the tender heart of the artichoke. How to choose globe artichokes? When picking up an artichoke, get a feel first for its weight: it should feel…
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 globe artichokes
- 3 tbsp (30ml) lemon juice
- 2 tsp salt
- For the vinaigrette:
- 1 tbsp balsamic vinegar ¼ tsp salt
- 1/2 shallot, peeled and finely diced
- 1 tbsp Dijon Mustard
- ¼ tsp freshly ground black pepper
- 6 tbsp (90ml) Extra Virgin Olive Oil
Instructions
- 1
Make sure you read the cooking notes before you start.
- 2
Step 1 – Rinse the artichokes thoroughly under cold water. Remove any of the tiny leaves on the stems. Break off the stems of the artichokes by gently pushing on them - hard fibers attached to the stem will come off. Now use a sharp knife to cut the base of the stem evenly so the artichokes can stand up right.
- 3
Step 2 – Fill a large pot with water. Add the lemon juice and salt and bring to a boil. When the water is boiling add the artichokes. They will float to the surface, so use a heat-proof plate or lid (smaller than the circumference of the pot) to hold them down under water. Boil for 30 minutes (prepare the vinaigrette in the meantime) until you can easily poke the base of the artichoke with a knife (it should feel tender) and you can easily pull off an outer leaf. Drain the artichokes upside down for 5 minutes.
- 4
Step 3 – For the vinaigrette, combine the vinegar and salt in a bowl, and whisk with a fork for about 1 minute until the salt has dissolved. Add the shallot, mustard and pepper. Then, slowly drizzle in the oil in a steady stream while constantly whisking. Continue whisking until the dressing thickens to your desired texture.
- 5
Serve each artichoke with a small bowl of vinaigrette on the side.