Artichokes with Vinaigrette

Preparation info

  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

Artichauts Vinaigrette is a dish for people who have plenty of time to eat it – and by the time you reach the tender hearts of the artichokes, I can guarantee that any ice between yourself and your dinner companions will have been well and truly broken!


  • 6 globe artichokes, prepared as shown


    Bring a large pan of water to the boil. Put the artichokes in the boiling water – sit a colander on top of the pan to submerge them – and simmer for 30–40 minutes. The leaves should break away easily when the artichoke is cooked. Remove the artichokes and drain upside down to release all the water.

    Meanwhile, make the vinaigrette: place the mustard, sugar, seasoning, lemon juice and vinegar in a large jar with a tight-fitting lid and shake vigorously until blended. Add the oil and shake vigorously until a smooth vinaigrette has formed.

    If you know your friends like vinaigrette, pour it over the artichokes before serving. Alternatively, serve the vinaigrette in a little dish for dipping. Peel away the leaves and eat the soft nodule, pulling it off the leaf with your teeth. When you get to the base of the artichoke, in one firm tug pull away the hairy cluster (the choke) and discard it, and eat the sumptuous heart.