Artichauts vinaigrette - artichokes with vinaigrette

Name: artichauts vinaigrette - artichokes with vinaigrette
Cook time: 25 min
Total time: 70 min
Yield: 4
Cuisine: French
Ingredients: 4 artichoke heart in tin; lemon; 4 el White wine vinegar; el dijon mustard; 200 ml extra virgin olive oil; 1 shallot; 2 el mixed herbs eg parsley, chives and basil

Artichokes with vinaigrette and herbs.

Ingredients

Directions

Cut off the stem of the artichokes. Rub half a lemon against the cut surface. Cut the dots off the leaves.
Place the artichokes next to each other in a large pan. Put the pan on the fire and pour over the artichokes with plenty of boiling water.
Add some salt, squeeze the lemon above and bring the water back to the boil.
Place a heat-resistant plate on the artichokes so that they remain under water.
Boil the artichokes in 40-45 minutes until done and leave to drain upside down in colander. Allow to cool to room temperature.
Dissolve a pinch of salt in the vinegar in a bowl. Season with pepper.
Add the mustard and the oil and whisk with a whisk until a light-colored vinaigrette occurs.
Slice the shallot and the herbs. Mix the shallot and herbs and, if necessary, extra pepper and salt.
Divide the vinaigrette over dishes. Place the artichokes with a vinaigrette dish on a plate.
Pull loose leaf from the artichoke at the table, dip the bottom into the vinaigrette and scrape the soft part with teeth.
Cut away the remaining small leaves and the hay-like interior. Cut the artichoke base into pieces and dip into the vinaigrette.