Artichokes With Vinaigrette Recipe (Artichauts Vinaigrette)
The French enjoy artichokes prepared in many different ways. Simply cooked and eaten leaf by leaf is one of the best ways to savour the delicate flavour of the large Brittany artichokes.
- 2 globe artichokes (about 250—350 g/ 9-12 oz each)
- ½ lemon
- #For the Vinaigrette#
- 1 shallot, very finely chopped
- 7.5 ml/1½ tsp Dijon mustard
- 10 ml/2 tsp lemon juice
- 30 ml/2 tbsp extra virgin olive oil
- 30 ml/2 tbsp vegetable oil
- Salt and freshly ground black pepper
- Cut off about 4 cm/1½ in from the top of each artichoke. Using kitchen scissors, trim the tops of the remaining leaves to remove the sharp points and browned edges. Rub the cut surfaces with lemon juice to prevent discoloration, then cut the stem level with the base.
- Wrap each artichoke in microwave clear film and stand on a large plate in the microwave or place directly on to the turntable. Microwave on High (full power) for about 10 minutes (7 minutes for one) until tender when the base is pressed; continue cooking at 1 minute intervals, if necessary. Leave to stand for 5 minutes, then prick the film to release the steam and unwrap.
- A Leave the artichokes to cool slightly, then, using a small sharp spoon, scrape out the “choke” (the prickly inner leaves and the fuzzy layer underneath).
- To make the vinaigrette, place the shallot, mustard, lemon juice and salt and pepper in a small bowl and stir to mix. Gradually add the oil, 15 ml/ 1 tbsp at a time, whisking until thickened.
- Fill the centre of each artichoke with the vinaigrette and serve. #Cook’s tip# Cooking artichokes in the microwave saves a lot of bother. Otherwise, cook them in a large pan of boiling water with a few tablespoons each of vinegar and flour, with a heat resistant plate resting on top of them to keep them submerged.