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Artichokes with Vinaigrette
A light and tasty starter made with artichokes cooked in lemon‑water, served with a homemade mustard, garlic and pickle vinaigrette. Ideal for summer meals or as a vegetarian amuse‑bouche.
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Cost Breakdown
Critical Success Points
- • 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.
Safety Warnings
- • Watch out for boiling water – handle the pot with pot holders.
- • Use the knife carefully when cleaning the artichokes.
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