Artichokes with Vinaigrette

Ingredients

• 4 pièces Artichokes (Medium, fresh)
• 1 unité Lemon (Juice only)
• 1 c. à soupe White vinegar
• 1 c. à café Baking soda
• 1 c. à café Salt
• 3 c. à soupe Olive oil (Extra virgin)
• 1 c. à café Dijon mustard
• 2 unités Pickles (Finely chopped)
• 2 unités Garlic cloves (Crushed or pressed)
• 1 c. à soupe Fresh parsley (Chopped)
• to taste Black pepper

Instructions

1. Prepare the cooking water

   In a large pot, pour 2 L of cold water, add the lemon juice, the vinegar, the baking soda and the salt. Bring to a boil.

   Time: PT5M

2. Clean the artichokes

   Trim the base of the artichokes (about 2 cm), remove the small outer leaves, then cut each artichoke in half lengthwise.

   Time: PT10M

3. Cook the artichokes

   Drop the halved artichokes into the boiling water, cover and cook for 30 minutes, or until a knife tip slides in easily.

   Time: PT30M

   Temperature: bouillir

4. Drain and cool

   Drain the artichokes, let them warm slightly, then remove the central choke with a small spoon.

   Time: PT5M

5. Prepare the vinaigrette

   In a bowl, whisk together the mustard, olive oil, chopped pickles, crushed garlic, salt, pepper and chopped parsley until a smooth emulsion forms.

   Time: PT5M

6. Plate the artichokes

   Arrange the artichoke hearts on a serving platter and generously drizzle with the vinaigrette. Serve warm or at room temperature.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

12 g

Fat

8 g

Fiber

5 g

Ingredient Substitutions

• Instead of Lemon: Apple cider vinegar (1 tbsp)
• Instead of White vinegar: Apple cider vinegar
• Instead of Olive oil: Canola oil
• Instead of Dijon mustard: Whole grain mustard
• Instead of Pickles: Capers
• Instead of Garlic cloves: Garlic powder (½ tsp)
• Instead of Fresh parsley: Chives

Equipment Needed

• Pot or saucepan
• Cutting board
• Chef's knife
• Tablespoon
• Strainer or skimmer
• Vinaigrette bowl
• Whisk or fork

Critical Steps — Do Not Skip

• Prepare the cooking water with lemon, vinegar and baking soda to prevent darkening.
• Cook the artichokes until tender without overcooking.
• Remove the central choke with a spoon as soon as the artichokes are warm.

Chef Tips from the Video

• For a more aromatic vinaigrette, let it rest for 10 minutes before serving.
• A drizzle of extra lemon juice on the vinaigrette adds a fresh touch.

Troubleshooting

Storage

Refrigerator: Store the cooked artichokes and the vinaigrette separately in airtight containers, up to 2 days.

Freezer: Do not freeze cooked artichokes; the texture deteriorates.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Artichokes can be cooked ahead of time and kept in the refrigerator.
• The vinaigrette keeps for 3 days refrigerated; stir before use.