Artichokes with lemony vinaigrette

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“Every time I’m unable to join my family for their yearly holiday in the south of France, I can’t help but put myself in a nostalgic cooking situation—simmering artichokes all alone, whisking up a nice vinaigrette to play alongside them. I then indulge in this treat of mine without my family or friends, but with the memories of our trips, I’m just content as one can be. The best part is that this recipe can evoke those feelings just as easily in winter as in summer.”

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
artichokes
lemons
2 tbsp thyme
shallots
2 cloves garlic
4 tbsp white wine vinegar
2 tsp sugar
235 ml olive oil
sea salt
pepper
Metric
Imperial

Utensils

  • pot
  • serrated knife
  • 2 cutting boards
  • knife
  • bowl
  • immersion blender
  • sieve

Nutrition per serving

Cal
654
Protein
4 g
Fat
67 g
Carb
6 g
  • Step 1/4

    Bring a big pot with water and salt to a boil. To prepare the artichokes, cut off about 2 cm/1 in. from both the stem and top with a serrated knife.
    • artichokes
    • sea salt
    • pot
    • serrated knife
    • cutting board

    Bring a big pot with water and salt to a boil. To prepare the artichokes, cut off about 2 cm/1 in. from both the stem and top with a serrated knife.

  • Step 2/4

    Cut two lemons in half, juicing two halves directly into the pot. Add all lemons (even the juiced ones) and trimmed artichokes to the pot. If they aren’t covered with water, put a small plate on top to keep them submerged. Depending on the size of your artichokes, let simmer for approx. 30 min., or until you can easily remove a leaf.
    • lemons

    Cut two lemons in half, juicing two halves directly into the pot. Add all lemons (even the juiced ones) and trimmed artichokes to the pot. If they aren’t covered with water, put a small plate on top to keep them submerged. Depending on the size of your artichokes, let simmer for approx. 30 min., or until you can easily remove a leaf.

  • Step 3/4

    In the meantime, make the vinaigrette. Finely chop thyme leaves. Peel and grate shallots and garlic. Juice the remaining lemon into a bowl. Add olive oil, vinegar, and sugar and use an immersion blender to blend until emulsified. Stir in grated shallots and garlic. Season with thyme, salt, and lots of pepper.
    • 2 tbsp thyme
    • shallots
    • 2 cloves garlic
    • lemon
    • 4 tbsp white wine vinegar
    • 2 tsp sugar
    • 235 ml olive oil
    • sea salt
    • pepper
    • cutting board
    • knife
    • bowl
    • immersion blender

    In the meantime, make the vinaigrette. Finely chop thyme leaves. Peel and grate shallots and garlic. Juice the remaining lemon into a bowl. Add olive oil, vinegar, and sugar and use an immersion blender to blend until emulsified. Stir in grated shallots and garlic. Season with thyme, salt, and lots of pepper.

  • Step 4/4

    Drain the artichokes. Dip each leaf in the lemony vinaigrette and enjoy!
    • sieve

    Drain the artichokes. Dip each leaf in the lemony vinaigrette and enjoy!