Best 2 Artichauts Vinaigrette Artichokes With French Vinaigrette Recipes
**Artichokes with French Vinaigrette: A Culinary Delight**
Indulge in the delectable flavors of artichokes prepared with a classic French vinaigrette dressing. This culinary masterpiece is a symphony of textures and tastes that will tantalize your palate. Discover the art of preparing this dish with our step-by-step guide, featuring variations that cater to diverse preferences. From the traditional method to innovative twists, we present a collection of recipes that showcase the versatility of artichokes. Unearth the secrets of creating the perfect vinaigrette, balancing acidity, sweetness, and a hint of pungency. Explore delectable variations that incorporate herbs, citrus, and even a touch of honey. Whether you prefer your artichokes steamed, boiled, or roasted, our recipes provide detailed instructions to achieve the ideal texture. Embrace the vibrant colors and unique flavor profile of artichokes, complemented by the tangy and aromatic vinaigrette. Prepare to embark on a culinary journey that celebrates the beauty of this Mediterranean delicacy.
ARTICHOKE VINAIGRETTE
Provided by Food Network
Yield 4 to 6 appetizer portions
Number Of Ingredients 12
Steps:
- Trim the sharp tips of the outside artichoke leaves with a sharp knife. Cut off the top of the artichoke about 1-inch and remove the stem so that the bottom is flat. Wash the artichoke in cold water and rub all cut surfaces with some of the fresh lemon juice and pulp.
- (A round slice of lemon may be tied to the bottom of the artichoke to prevent oxidation of the base.)
- Bring water to a boil, add the salt and the remaining pieces of the lemon, rind and all, and place the artichokes base down. Cover the pot and bring the water to the boil again before lowering the heat to a simmer. Cook the artichoke at a steady simmer for 35 to 45 minutes or until a leaf pulls easily free from the center. Allow to cool for 10 minutes in the water, remove cool to room temperature. When cool some of the cooking juices may be drizzled over the top of the artichokes.
- In a stainless steel bowl combine the vinegar, mustard, herbs, salt and pepper and whisk to emulsify. Add the oil in a small steady stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture. The dressing may be stored, covered, for up to two weeks in the refrigerator, but should be brought to room temperature before using.
- Serve the artichoke with some vinaigrette on the side as a dip for each leaf or drizzled over the heart.
STEAMED ARTICHOKES WITH VINAIGRETTE DIPPING SAUCE
Artichokes are not the friendliest of vegetables. They are a good source of magnesium, potassium and fiber, and they require a little work, but it's time well-spent. The simplest way to prepare an artichoke is to steam it, there's hardly any trimming at all. Serve it with a dipping sauce and work your way, perhaps with a friend or loved one, to the heart. Then scrape away the chokes and divvy up the prize at the middle.
Provided by Martha Rose Shulman
Categories weekday, side dish
Time 1h
Number Of Ingredients 10
Steps:
- Lay an artichoke on its side on a cutting board. Using a large, sharp knife, cut away the entire top quarter in one slice. Rub the top with the cut lemon. Cut off the stem at the bottom, so the artichoke will stand upright, and rub the bottom with lemon. Pull off the tough bottom leaves (bracts). Then, using scissors, cut away the thorny end of each remaining bract. Rub the edges with lemon.
- Bring two inches of water to a boil in a steamer or pasta pot, and place the artichokes in the steaming basket. If they are too big to fit, place them directly in the water. Reduce the heat, cover and simmer 45 minutes or until a leaf easily pulls away. Remove from the heat. Serve hot or at room temperature with a sauce for dipping the leaves. Use your teeth to scrape the flesh from the bottom of the leaf. Have a bowl or plate on the side for the discarded leaves. When you reach the papery leaves that cover the heart in the middle, cut them away along with the choke and discard. Divvy up the heart and enjoy.
- Whisk together the vinegar, salt, Dijon mustard and garlic. Whisk in the mayonnaise, yogurt and olive oil, and blend well. Taste, adjust salt, and add pepper. Use as a dip for artichokes or other vegetables.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 20 grams, Carbohydrate 9 grams, Fat 24 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 282 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- Choose the right artichokes: Look for artichokes that are heavy for their size, with tightly closed leaves and no blemishes.
- Prepare the artichokes properly: Trim the stem and remove the tough outer leaves. Cut the artichokes in half lengthwise and scoop out the hairy choke from the center.
- Cook the artichokes until tender: You can boil, steam, or roast the artichokes. The cooking time will vary depending on the method you choose.
- Make a flavorful vinaigrette: The vinaigrette is what really makes this dish special. Use a good quality olive oil and vinegar, and add some fresh herbs and spices for extra flavor.
- Serve the artichokes warm or cold: Artichokes are delicious served warm or cold. If you're serving them cold, chill them in the refrigerator for at least 30 minutes before serving.
Conclusion:
Artichokes with French vinaigrette is a classic French dish that is both delicious and healthy. It's a great appetizer or side dish, and it can also be enjoyed as a main course. With its bright flavors and simple ingredients, this dish is sure to please everyone at your table.
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