Artichoke Vinaigrette

Artichoke
Prep Time
10 mins
Cooking Time
25 mins

Ingredients

Serves 4

Ingredients

  • 4 large globe artichokes, trimmed and well rinsed in water
  • A good glug of pure olive oil (not extra virgin)
  • a lesser glug of white wine vinegar
  • a small glass of white wine
  • 1/2 tbsp fine salt
  • 2 bay leaves

For the dressing:

  • 1 tbsp smooth Dijon mustard
  • 1/2 tbsp red wine vinegar, or to taste
  • 1 small clove garlic
  • pinch of salt
  • freshly ground white pepper
  • 75mls olive oil
  • 125mls sunflower oil

Method

  1.  Into a stainless steel pan [never aluminium, which will taint the flavour of the artichokes] that will comfortably accommodate the artichokes, put the oil, vinegar, wine, salt and bay. Cover with a lid and bring up to the boil.
  2. Prepare each artichoke by trimming off the top then snapping off the stalk and levelling off the base. And just for the look of the finished dish, I like to trim off the tips of the leaves too.
  3.  Now pop in the artichokes and just cover with cold water and simmer for about 40 minutes, partially covered; if they are less than large, 25-30 minutes should be sufficient. Check that they are done by pulling away an artichoke leaf about three leaves down; if it should ease away with just the slightest resistance, the artichoke is cooked. 
  4. Lift out the artichokes with a slotted spoon and drain upside down in a colander until, preferably, lukewarm rather than stone cold.
  5. To make the dressing, put the mustard, vinegar, garlic, salt and pepper into a small food processor, then add a tablespoon of water from a kettle that has been off the boil for about 15 minutes. Whiz together until smooth then add a glug or two of olive oil. Whiz again until the oil has been incorporated. Add a bit more, and continue whizzing.
  6. Now add the sunflower oil and proceed until both oils have been used up. If the dressing is far too thick, loosen with a touch more hot water; the consistency should be that of salad cream. 
  7. To serve, place each artichoke on a large plate - to leave room for discarded leaves - and hand round the mustard vinaigrette at table, together with finger bowls.