Globe
Artichoke with Dijon Mustard Vinaigrette
A very simple but delicious dish for a summer’s
day!
Serves
4
Preparation
time: 20 minutes
Cooking
time: 40-45 minutes
Ingredients
4 globe artichokes
2 lemons
For the vinaigrette:
6 tbsp red wine vinegar
3 heaped tbsp Dijon mustard
Sea salt & freshly ground pepper
100ml olive oil
Preparation method
1. Halve 2
of the lemons and place in a very large pan of water and bring to the boil. Snap the stalk off each artichoke and remove
any hard outer leaves. Cut the remaining lemon in half and rub the juices over
the artichokes and squeeze any remaining juice into the pan. Place the
artichokes in the water, weighing them down with a plate and cook for 40
minutes. Drain well upside down.
2. To make
the vinaigrette, combine the vinegar and mustard in a lidded jar and season to
taste. Pour in the olive oil and shake
vigorously to make a thick dressing.
Taste and add more mustard, vinegar or seasoning if necessary.
3. Turn the
artichoke over and serve them with the vinaigrette dipping sauce.
4. To eat,
pull off the leaves from the base up, dipping them into the vinaigrette and
scraping off the fleshy part with your teeth.
When you reach the small purplish leaves in the centre remove them and
then scrape out the hairy choke and discard, then eat the heart. Enjoy!
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