Easy Artichokes with Mustard Vinaigrette
Lemony boiled artichokes are broiled for texture and served with an easy and bright 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
- 1/2 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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