Artichokes with French vinaigrette
Prep Time
Cooking Mode
4 artichokes
To taste salt and pepper
60 mL (¼ cup) cup olive oil
2 mL (½ tsp) tsp dried herbes de Provence or basil
2 mL (½ tsp) tsp cayenne pepper
1 garlic
30 mL (2 tbsp) tbsp white wine vinegar
15 mL (1 tbsp) tbsp Dijon mustard
1 lemon
4 artichokes
To taste salt and pepper
60 mL (¼ cup) cup olive oil
2 mL (½ tsp) tsp dried herbes de Provence or basil
2 mL (½ tsp) tsp cayenne pepper
1 garlic
30 mL (2 tbsp) tbsp white wine vinegar
15 mL (1 tbsp) tbsp Dijon mustard
1 lemon
Directions
1:
2Break stem off each artichoke. Do not cut, since hard fibres attached to the stem will
3not 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.
4Using 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.
5Scoop 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.
6Cook artichokes in a saucepan of boiling salted water for 20 to 30 minutes, or until tender.
7Test doneness by pricking with a fork. The leaves should pull off easily when done.
8Drain and reserve.
9:
10Mix mustard, vinegar, garlic, cayenne pepper and herbes de Provence in a bowl.
11Gradually add in oil in small quantities, beating with a fork.
12Season with salt and pepper to taste.
13:
14To eat artichoke, pull off each leaf and dip into vinaigrette. Draw leaf through teeth to scrape off the soft part.
15Eat the artichoke heart and vinaigrette with a knife and fork.
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