Globe Artichokes with Dijon Vinaigrette (Artichauts Vinaigrette)

“Artichauts Vinaigrette” is likely the simplest, yet most delicious way to enjoy globe artichokes: simply boiled and eaten leaf after leaf dipped in a tangy vinaigrette. This staple starter is a French favorite, especially in my home region of Brittany where artichokes are plentiful. This is a classic recipe that is quick, easy and fun to eat too, as you work your way to the tender heart of the artichoke.

How to choose globe artichokes?

When picking up an artichoke, get a feel first for its weight: it should feel solid and heavy. As artichokes get older, they dry up and get lighter, so the heavier it feels the fresher it will be. The leaves should be tightly bound, thick, sturdy and “squeak” when you squeeze them. A few brown blemishes on the leaves are fine in my opinion. Artichokes can be stored in the refrigerator, for up to 1 week.

How to eat “Artichaut Vinaigrette”?

For anyone who has never eaten “Artichaut Vinaigrette” or any boiled/steamed globe artichoke before, these instructions will likely come handy. So, here’s how it’s done.

1. Starting from the base, pull out each leaf and dip the edible “meaty” part into the vinaigrette.
2. Place the meaty/dipped part of the leaf into your month and pull it through your teeth while scraping the pulpy/meaty part to eat it.
3. Work your way to the center, reaching to the tiny yellow leaves with the purple tips– these can be discarded as they don’t have much meat.
4. With a knife or spoon, scrape out and discard the inedible fuzzy part (the choke) attached to the heart.
5. Once fuzz free, enjoy the heart by cutting it in pieces and dipping them into the remaining vinaigrette.  

Cooking notes:

• When boiling the artichokes, make sure they always stay submerged under water. To do so, use a heat-proof plate or lid (smaller than the circumference of the pot) to hold them down under water.
• Boiling artichokes tends to water log them. So when they are fully cooked, make sure you flip them upside down above the sink or in a colander to drain all the excess water .
• Some people like to snip the ends of the leaves off with scissors to remove the thorns. This step is mostly aesthetic and purely optional.
• Feel free to get creative with the vinaigrette! You can add different herbs (ie. dill, chive, basil), chopped nuts (walnuts, hazelnuts), or salty fixings like capers, olives or anchovies. 
• This recipe is for 2 people (1 artichoke/person) but you can easily double or triple quantities to serve 4 or 6 people.

I hope you enjoy this Globe Artichokes with Dijon Vinaigrette (Artichauts Vinaigrette) recipe as much as I do! Any questions, don’t hesitate to leave a comment. 

You may also like: 

• The Quiche Lorraine 
• Leeks with Dijon Shallot Vinaigrette
• Herby Spring Vegetable Jardiniere
• Sweet Pea Ham Quiche 
• Spinach Cheese Quiche 

Globe Artichokes with Dijon Vinaigrette (Artichauts Vinaigrette)

Print Recipe

Serves: 2 Prep Time: 10 Minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Ingredients

2 globe artichokes
3 tbsp (30ml) lemon juice
2 tsp salt
For the vinaigrette:
1 tbsp balsamic vinegar
 ¼ tsp salt
1/2 shallot, peeled and finely diced
1 tbsp Dijon Mustard
¼ tsp freshly ground black pepper
6 tbsp (90ml) Extra Virgin Olive Oil

Instructions

Make sure you read the cooking notes before you start.

Step 1 – Rinse the artichokes thoroughly under cold water. Remove any of the tiny leaves on the stems. Break off the stems of the artichokes by gently pushing on them - hard fibers attached to the stem will come off. Now use a sharp knife to cut the base of the stem evenly so the artichokes can stand up right.

Step 2 – Fill a large pot with water. Add the lemon juice and salt and bring to a boil. When the water is boiling add the artichokes. They will float to the surface, so use a heat-proof plate or lid (smaller than the circumference of the pot) to hold them down under water. Boil for 30 minutes (prepare the vinaigrette in the meantime) until you can easily poke the base of the artichoke with a knife (it should feel tender) and you can easily pull off an outer leaf. Drain the artichokes upside down for 5 minutes.

Step 3 – For the vinaigrette, combine the vinegar and salt in a bowl, and whisk with a fork for about 1 minute until the salt has dissolved. Add the shallot, mustard and pepper. Then, slowly drizzle in the oil in a steady stream while constantly whisking. Continue whisking until the dressing thickens to your desired texture. 

Serve each artichoke with a small bowl of vinaigrette on the side.