Preparing artichokes with vinaigrette is a traditional way to taste them as a starter.
- 5 spoons of good quality olive oil
- 2 spring onions, finely chopped
- 2 spoons of white wine
- 2 spoons of white wine vinegar
- 1/4 tea spoon of mustard
- 1 spoon parsley
- 1 lemon
Preparation of the artichokes
Cook a saucepan with slightly salted water and lemon juice.
Remove the artichokes´stems and the eventual damaged leaves. Put the artichokes to cook in boiling water and let it cook for 20 to 30 minutes. They are ready when the leaves are easy to pull out. The bottom should be tender. Cool off the artichokes on a plate.
Make the vinaigrette
Warm a frying pan with oil and fry the chopped spring onions quickly ( 2 minutes). Cool it off. Add the vinegar, the white wine, the mustard. Mix gradually with the rest of the oil, season with salt and pepper and parsley.
How to eat artichokes ?
Dip the leaves into the vigrainette and eat off the meaty part of the leaves.