Globe Artichokes with Shallot Vinaigrette
"An artichoke is, without doubt, a work of art – dark and pale green leaves with purple edges forming a perfectly shaped bud. There’s something extremely satisfying about leisurely peeling off the leaves, dipping them into vinaigrette and biting into the fleshy part at the base of each leaf. Then, of course, the prize – the heart at the very centre, providing a kind of grand finale to the whole affair."
9.0 / 10
Nutrition per serving:
Percent Daily Values based on a 2,000 calorie diet.
2 large globe artichokes (each weighing about 14 oz/400 g)
1 tablespoon lemon juice (or white wine vinegar)
1 shallot, peeled and finely chopped
1 clove garlic
1 rounded teaspoon mustard powder
1 tablespoon good-quality red wine vinegar
5 tablespoons extra virgin olive oil
sea salt and freshly milled black pepper
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