artichokes with vinaigrette

Artichokes are an important part of the Mediterranean diet and today present in most fine menus. I have noticed though that in people’s kitchen we do not see them that much. This is why I have decide to show you a little series on artichokes. And we will start by the beginning, the easiest of all recipes: steamed artichokes with vinaigrette dip. The secret here is simple: 1. make you artichockes look nice, 2. steam them well, 3. focus on the vinaigrette dip, it holds the key to a successful gastronomic experience. The vinaigrette dip is the basic (and classic) recipe. As soon as you master I suggest having fun and adding new ingredients to it.

Artichokes are a must to keep in mind when composing a diet because not only they taste amazing, but this thistle (a.k.a type of flower with a prickly stem and leaves) has been known to protect against several types of cancer/diabetes/heart attacks, boost the immune system, lower cholesterol. It also plays an important role on digestive issues as well as reducing blood pressure and detoxifying the liver. They have one of the highest antioxidant levels out of all vegetables. In other words, when March arrives do not hesitate to go to your market, get some artichokes and get this recipe out.

The recipe is very easy and can be done 2 ways: either by steaming the artichokes in a pot with hot water, or by steaming it in the microwave. My recipe is done in the microwave with the Deep Steam Case by Lékué but if you would like an alternative way of cooking, just write your request on the comments below and I will get back to you.

The steaming part is so easy that the real secret of it lies in the vinaigrette!

Print Recipe
Artichokes with vinaigrette. Seasonal, simple, healthy and a great starter . Yum
Course Starter
Cuisine Bistrot, French
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Vinaigrette
Course Starter
Cuisine Bistrot, French
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Vinaigrette
Instructions
The artichoke
  1. Start by cutting off the top of the artichoke with a large and sharp knife. It should look like the image here. If you want to reach an even better looking artichoke, take a pair of scissors and cut of the tips of the petals (there might also be a few thorns so that could be helpful).
  2. Continue by taking off the small petals at the base of the artichoke and cutting off the stem at the base of the artichoke.
  3. Rinse the artichokes under running water then put them into the Deep Steam Case from Lékué with the water, olive oil, lemon juice. Sprinkle the artichokes with the coarse salt and let it cook for 10 minutes in the microwave.
  4. Let it cool down for 5 minutes before serving. While waiting prepare the vinaigrette.
The vinaigrette
  1. Start by chopping the shallot really thinly, continue by chopping the chives.
  2. Whisk the mustard with the olive oil, the walnut oil and the red wine vinegar. Add the chopped shallot and chives, as well as the salt and pepper. Put it in a bowl and ready to serve.
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