Artichokes with Dijon Mustard and Tomato Vinaigrette

Summary

Ingredients

• 4 artichoke (s), fresh, from the market
• 4 liters salt water
• 1 glass Dijon mustard, with green pepper or tarragon, approx. 25g
• 4 tomato (s)
• 4 radishes
• 2 tablespoon capers
• 1 large spring onion (s)
• 1 clove garlic
• 1 bunch parsley, smooth
• 100 ml olive oil, high quality
• Salt, (preferably fleur de sel)
• Pepper, (preferably Malabar pepper)
• Chilli pepper (s), dried
• Tabasco

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Instructions

1. The delicious varieties are numerous. Whether Camus, Castel, Violet de Provence, Romanesco or others, the artichokes should be fresh and of the best quality, preferably from the market, of course. Let us advise you. The amount depends on the variety and the decision whether the artichokes are intended as a starter or main course. Usually one medium to large artichoke per person, alternatively two small artichokes.
2. Remove the lower, outer wreath of leaves from each of the artichokes by hand (pluck or break off depending on the variety) and cut the stem to about 2 cm below the ground (do not throw the stems away, cook with them). I don`t think much of cutting off the tips of the leaves. That doesn`t help and doesn`t look nice at all. Rinse the artichokes briefly under cold running water.
3. Place the artichokes side by side in boiling water with the tips up (the tips don`t necessarily have to be covered with water) and add the cut stems (just for taste). Bring to a boil and let it boil. They are done when the leaves can be easily pulled out (depending on the variety, after about 30 to 40 minutes).
4. For the vinaigrette, wash and dice the tomatoes. Put everything (including the tomato pulp) in a bowl. Chop the radishes, capers, spring onions, clove of garlic and parsley leaves very finely and place in a bowl with the Dijon mustard. I take the entire contents of the glass. For a milder mustard taste, you should reduce the amount of mustard or only start with half of it, season to taste, increase if necessary. Stir gently.
5. Stir in as much olive oil until it has a nice, fluffy, creamy consistency (not too soggy, not too runny). Season to taste with fleur de sel, pepper, chilli, tabasco etc. Testing. Does anything miss? Maybe a tomato and a few more capers? Chill and let it steep for about half an hour. Distribute in small bowls on the table (one bowl per person).
6. Pluck the artichoke leaves and dip in the sauce. After the leaves, as a crowning glory, free the heart from the hair (cut out in a circle), cut into small pieces and dip into the sauce bowl. Enjoy with the rest of the sauce.

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