Pierre Koffmann

Artichaut à la vinaigrette

Artichoke with mustard vinaigrette

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Classic Koffmann
Classic Koffmann

By Pierre Koffmann

Published 2016

  • About

With artichokes you must never cut the stem with a knife – always break it off. If you cut it with a knife, all its chewy strings are left inside the heart but if you snap the stalk, the strings slide out and you leave the tender heart clean.

Ingredients

  • 4 large globe artichokes
  • 200 ml (7 fl oz/1 scant cup)

Method

Snap off the artichoke stalks (see the introduction). Bring a large pan of salted water to the boil. Drop in the artichokes and simmer for 20–30 minutes. Check whether they’re cooked by gently pulling a leaf out – if it comes out easily, they’re ready; otherwise continue to cook. Leave the artichokes to cool in their water.

Once cool, lift them out of the water upside down, and allow th