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RobertSieg
Artichauts vinaigrette - artichokes with vinaigrette
Artichokes with vinaigrette and herbs.
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Ingredients
Directions
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Cut off the stem of the artichokes. Rub half a lemon against the cut surface. Cut the dots off the leaves.
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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.
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Add some salt, squeeze the lemon above and bring the water back to the boil.
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Place a heat-resistant plate on the artichokes so that they remain under water.
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Boil the artichokes in 40-45 minutes until done and leave to drain upside down in colander. Allow to cool to room temperature.
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Dissolve a pinch of salt in the vinegar in a bowl. Season with pepper.
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Add the mustard and the oil and whisk with a whisk until a light-colored vinaigrette occurs.
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Slice the shallot and the herbs. Mix the shallot and herbs and, if necessary, extra pepper and salt.
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Divide the vinaigrette over dishes. Place the artichokes with a vinaigrette dish on a plate.
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Pull loose leaf from the artichoke at the table, dip the bottom into the vinaigrette and scrape the soft part with teeth.
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Cut away the remaining small leaves and the hay-like interior. Cut the artichoke base into pieces and dip into the vinaigrette.
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Nutrition
475Calories
Sodium7% DV160mg
Fat77% DV50g
Protein2% DV1g
Carbs2% DV5g
Fiber16% DV4g
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