Artichokes with Dijon Mustard vinaigrette

🧂 Ingredients

• 4 pcs medium sized artichokes
• 1/2 pc lemon
• 1 ½ tbsp Dijon mustard
• 2-3 tbsp red wine vinegar
• 100 ml canola oil

Instructions

• 1 Bring a large amount of salted water to the boil with a slice of lemon. Break
  the stems of the artichokes, cut off the top leaves (optional) and use scissors
  to cut the pointed outer petals.
• 2 Rub the artichoke with the lemon to prevent oxidation.
• 3 Boil the artichoke for 15-20 minutes (depending on the size) until the heart is
  tender. When ready, remove the artichokes and place them upside down on a wire
  rack to cool.
• 4 Whisk together the Dijon mustard with vinegar, salt, and pepper. Slowly whisk
  the oil into the mustard mixture as you would make a mayonnaise. Season to
  taste.
• 5 Use your finger to gently open the inner petals of the artichoke and remove the
  ‘hairy’ centre. Pour the vinaigrette in the centre and serve.

Nutrition Info