Artichokes with Herb and Mustard Vinaigrette
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large artichoke (s)
- 1 lemon (s), organic
- salt
- sugar
- 4 tablespoon white wine vinegar
- 2 tablespoon mustard
- salt and pepper
- sugar
- 9 tablespoon olive oil, mild or rapeseed oil
- 1 teaspoon capers, finely chopped (to taste)
- 1 tablespoon chives, fresh, finely chopped
Print Recipe
Pin Recipe Instructions
- Wash the artichokes, cut off any more pointed thorns on the leaves and at the tip with scissors and break off the stalk close to the bottom.
- Place the artichokes side by side on the floor in a large saucepan. Pour half of the water in and season with lemon juice, salt and sugar. Simmer with the lid on for a good 30 minutes. When the artichokes are done, the outer leaves can be easily pulled out. If these do not come off easily, just let them cook a little more.
- For the vinaigrette, first whisk the vinegar, mustard and the spices in a bowl with a whisk. Now stir in the oil slowly until a creamy sauce is formed. Add the chives (or other fresh herbs), if you like, add finely chopped capers at the end, but these are a matter of taste and not absolutely necessary.
- After cooking, drain the artichokes a little, arrange on a plate and serve the vinaigrette in a bowl.
- This dish is enjoyed by plucking the leaves of the artichoke one by one, dipping the lower part in the dip and peeling off the fleshy end with your teeth. If you have eaten the large artichoke leaves, the inner small leaves and the “hay” underneath can be removed and the artichoke base can be exposed, which is also very tasty. Good Appetite!
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