Whole Artichoke Vinaigrette
Try this simple and fun to eat artichoke recipe. The boiled artichoke is served with a garlic mustard vinaigrette, to dip the leaves broken ends and heart in.
- No lemon? Use lime, or a little apple cider vinegar.
- No thyme? You can use rosemary sprigs, or bay leaves.
- No garlic? Try with chop shallot.
- No olive oil? You can use mayonnaise/vegan mayonnaise instead, season with a little lemon juice or vinegar and if too thick add a few drops of water. That would give you an aioli.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
2 Globe artichokes
4 sprig Thyme
2 tbsp Dijon mustard
1 tsp red wine vinegar
1 Garlic clove (chopped)
5 tbsp extra virgin olive oil
Salt & pepper
- Cook the artichoke: Trim and halve the artichokes lengthways.
- Put them in a large saucepan with cold water to cover. Squeeze in the juice of 1 lemon, then add the skins to the water too, along with the thyme sprigs and a pinch of salt. Cover with a lid and bring to a simmer.
- Make sure the artichokes are always covered with water, and cook for about 20-30 minutes (depending on the size), or until the tip of a knife goes without too much resistance into the artichoke hearts.
- Drain and place the artichokes, cut-side down, on a rack over a tray to cool.
- Make the vinaigrette: Place the dijon mustard and red wine vinegar in a bowl.
- Mix to combine, then add the chopped garlic, a little salt, and slowly whisk olive oil into the mixture. Start with drops, then in a slow, steady stream to make an emulsified vinaigrette. Pour the dressing into a small bowl to serve with the artichokes.
- Finish to prepare the artichoke: When cool enough to handle, use a teaspoon to scoop out (and compost) the fibrous choke from the middle of the artichokes.
- Pull off the leaves and dip the ends into the dressing to nibble the fleshy bases, then scoop out the tender hearts and eat with the leftover dressing.
How to store
Store your cooked artichokes in the fridge for up to 3 days. Leave them outside before eating to get them back at room temperature.
- Chop up your artichoke hearts and add them to green salads. Citrus, lettuce, rocket, nuts, seeds, shallot, parsley, basil, mozzarella/vegan alternative, goat cheese/vegan alternative, and quinoa are good artichoke pairings. - Place your artichoke hearts in a food processor, along with garlic and onion. Blend until all chopped up, cook in a pan for 15 minutes and serve as pasta sauce. Add some of the pasta water to make it more liquid. - Stuff the hearts with goat cheese/vegan cheese, drizzle with olive oil and roast at 180C/160 fan/4 gas mark, until hot and golden.