Artichokes

Dinner

Artichokes with vinaigrette is a classic French starter that’s all about slow enjoyment and good company. Tender steamed artichokes are served whole so you can peel away each leaf, dipping it into a creamy mustard vinaigrette, right down to the delicious, creamy heart!

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings 4

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Ingredients  

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• 4 artichokes
• 1 lemon

For the vinaigrette

• 1 tbsp mustard Dijon
• 2 tbsp white wine vinegar
• 6 tbsp olive oil extra virgin
• 1 shallot
• 1 handful parsley
• salt and black pepper

Equipment

• 1 large saucepan
• 1 mixing bowl
• 1 whisk

Instructions

1. 1. Prepare the artichokes

   Rinse the artichokes thoroughly under cold water. Snap off the tough outer leaves near the stem. Rub the snapped part with lemon to prevent browning.
2. 2. Cook the artichokes

   Fill a large pot with water and bring it to a boil. Add the artichokes, stem-side down. Weigh the artichokes down with a plate or lid so they stay submerged. Simmer for 35–45 minutes. They’re done when an outer leaf pulls off easily and the base is tender.
3. 3. Make the vinaigrette

   Whisk mustard and vinegar with salt and pepper in a bowl. Gradually whisk in olive oil to create a creamy emulsion. Stir in shallot and parsley.
4. 4. Serve

   Drain artichokes upside-down and cool for a few minutes. Serve each artichoke whole, with a small bowl of vinaigrette for dipping leaf by leaf!

Notes

• Eating artichokes is a hands-on experience! It involves the pulling, dipping of every leaf and savouring the gradual journey to the soft, delicate, creamy heart at the centre.
• Classic French vinaigrette is all about a sharp tang and silky texture, the dipping sauce should cling softly to each leaf.

About this recipe

Artichokes with vinaigrette is one of those quietly impressive dishes that’s woven into the fabric of French family life. In spring and early summer, markets all over France pile their stalls high with the freshest artichokes, and you’ll see baskets of them making their way home for Sunday lunches and laid-back gatherings.

Historically, artichokes were a sign of luxury and bounty, served at royal tables and beloved for their gentle, earthy flavour and delicate heart. They were once seen as an extravagant ingredient for the French aristocracy. King Louis XIV absolutely loved artichokes, going so far as to commission their dedicated cultivation in the royal gardens at Versailles. Artichokes appeared at regal banquets as a sign of wealth and refinement, but also for their gentle reputation as an aphrodisiac, a belief dating back to the Greeks and Romans, and one that certainly added to their mystique.

France is home to dozens of distinct artichoke varieties. Two favourites are the “Camus de Bretagne,” iconic for steaming and serving whole, and the “Violet de Provence,” which is often eaten raw with vinaigrette or tossed into spring salads. Brittany in the northwest grows the most artichokes by far, but you’ll also find regional specialities all across the south.

A bit of culture on the side: “Avoir un cœur d’artichaut” means “having an artichoke heart”, this is a French saying for being sentimental or falling in love easily! Obviously referring to the tender, coveted heart at the centre of every artichoke.