Artichokes Vinaigrette



Remove tough outer leaves of artichokes and trim tops of inner leaves. Trim the base and stem of each artichoke with a sharp knife. Cook until tender (30 to 40 minutes) in a large quantity of salted boiling water to which you have added the juice of ½ lemon. Artichokes are ready when a leaf pulls out easily.

When cooked, turn artichokes upside down to drain. Serve them cold with a well-flavoured Vinaigrette Sauce. Pull off a leaf at a time and eat the tender base of each leaf. Then remove “choke” (fuzzy centre) and eat artichoke heart.