When was the last time you tried something new? This was the first time I cooked artichokes, and it was a total success! Easy Artichokes with Mustard Vinaigrette is one of my new favorite things.
Whether you're looking for an effortless and impressive appetizer or want to give your vegetable sides an update, this easy recipe is perfect. With just a little prep work at the beginning, this dish comes together in less than an hour.
All About the Choke
Don't be intimidated by this delicious thistle. With just a little trimming this prickled vegetable is transformed into something magical. Easy Artichokes with Mustard Vinaigrette are sure to become a favorite way to enjoy this spring time treat.
This folate rich vegetable is in peak season in the early to mid-spring, and also late fall to early winter making it readily available almost year-round. While there are many different ways to prepare and enjoy artichokes, this recipe takes a classic approach by blanching them.
To help make prepping your artichokes easier, I like to use kitchen shears to trim off the outer leaves. To prevent the trimmed artichokes from oxidizing I rub fresh lemon along the trimmed edges.
Once the artichokes are boiled you can serve them as is, grill them to get the leaves a little charred, or broil them for a couple of minutes like in this recipe. Broiling them gives that slightly crisped edge that pairs perfectly with the bright and tangy vinaigrette.
The vinaigrette in this recipe combines two types of mustard, grainy old world style mustard for the texture and pop of the mustard seed, and tart Dijon for the bite. Shallots and garlic bring an aromatic back note that makes these artichokes come alive.
Cooking Up Easy Artichokes with Mustard Vinaigrette
Pick out your favorite bottle of wine and invite some friends over. With a few tips and tricks these artichokes are sure to become part of your regular rotation. What I love about this recipe is that you can just as easily double up on the number of artichokes you cook.
- Bring a pot of water to a boil.
- While you are waiting for your water to boil, prep your artichokes.
- Use a sharp knife to trim the pointed top off.
- Rub a halved lemon along the cut edges.
- Trim off the tough outer leaves.
- Use kitchen shears to cut off the spiked tips of the leaves.
- Add salt and sliced lemon to the boiling water and then add your prepared artichokes.
- Allow the artichokes to boil for 40 minutes, or until they can easily be pierced with a knife.
- Remove them from the water and allow them to cool.
- Once the artichokes are cool cut them in half. Use a spoon to scoop out the choke.
- At this point you can eat them as they are, grill them, or broil them. I like to broil them.
- Drizzle the artichokes with olive oil and season with salt and pepper.
- Allow them to broil for 5 minutes until they are slightly charred.
- To make your vinaigrette simply whisk together the mustards, salt and pepper, and vinegar.
- Slowly drizzle in your olive oil while continuing to whisk. The mustards will help the vinaigrette to emulsify and thicken.
- Stir in the shallots and garlic and allow the mustard vinaigrette to chill.
- Dip the leaves of the artichokes into the mustard vinaigrette and enjoy!
Easy Artichokes with Mustard Vinaigrette
Equipment
- 1 Large Pot
- 1 baking dish
Ingredients
Artichokes
- 2 artichokes medium
- 1 tbsp kosher salt
- 1 lemon, sliced
- olive oil
Mustard Vinaigrette
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp Old World Style whole grain mustard
- pinch of salt and black pepper
- ½ cup olive oil
- 1 shallot, finely chopped
- 1 garlic clove, minced
Instructions
Artichokes
- Bring a pot of water to a boil over medium heat.
- Trim off the tough outer leaves of the artichokes.
- Use a sharp knife to cut of the pointed top of the artichoke.
- Use kitchen shears to trim off the pointed tips of the outer leaves.
- Rub a lemon half along the trimmed edges of the artichokes to prevent them from browning.
- Add the kosher salt and halved lemon to the boiling water.
- Add the artichokes to the boiling water and allow them to boil for 40 minutes or until they are easily pierced with a knife.
- Allow the artichokes to cool.
- Cut them in half and with a spoon, remove the choke.
- At this point you can eat them as they are, grill them, or broil them. I like to broil them.
- Drizzle the cut side of the artichokes with olive oil.
- Allow them to broil for 5 minutes until slightly crispy and charred.
- Serve with the mustard vinaigrette.
Mustard Vinaigrette
- Add the two types of mustard, salt and pepper, and red wine vinegar to a small bowl and whisk to combine.
- Slowly drizzle in the olive oil, whisking the entire time to emulsify.
- Stir in the garlic and shallots.
- Allow the vinaigrette to chill before serving.
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