Pic of Artichokes with vinaigrette

Artichokes with vinaigrette

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Salad dressings & dips

Artichokes with vinaigrette

Starter Serves 4 40 min
As well as being absolutely delicious, artichokes have one of the highest antioxidant levels in vegetables – they're doubly worth the patience required to eat them! You could add skinned, deseeded and diced tomatoes to the vinaigrette, and some chopped parsley.

Ingredients

  • 2-3 artichokes
  • 150ml olive oil
  • juice of 1 lemon
  • 30ml white wine vinegar
  • 1 garlic clove, crushed
  • ½ tsp Dijon mustard

Method

Prep time: 5 min
Cooking time: 35 min

  • Step 1

    Cook the artichokes in boiling salted water for 20-30 minutes, until tender (i.e. when the leaves can be pulled away easily), then leave upside down in a colander to drain.

  • Step 2

    Open the leaves out slightly, turn the artichokes the right way up and drizzle with a little vinaigrette made by whisking together the olive oil, lemon juice, vinegar, garlic, mustard and some salt and pepper.

  • Step 3

    Serve some of the vinaigrette on the side for dipping the leaves in.