Dressings · Snacks · Vegetables
Artichoke with Mustard Vinaigrette
Makes 6–8 servingsPosted July 9, 2013
Artichokes are perennials in the thistle group of the sunflower family. It is one of the oldest foods known to humans.
The artichoke we eat is the plant's flower bud. The baby artichoke is a smaller version of the larger artichoke, not a separate variety. The small size occurs as a result of their location on the artichoke plant. They are picked from the lower parts of the artichoke plant where the plant fronds protect them from sun, which in effect stunts their growth.
Most of the artichokes grown commercially in the United States are grown in California.
Directions
- Trim the bottom of each artichoke so that it sits flat on a plate.
- Trim off the pointed leaf tips, about 1/2 inch down.
- Steam for 15–20 minutes, until tender. (I use a steamer in which the artichoke does not touch the water, helping to retain the green color of the artichoke. If placing the artichokes in water to cook, rub a lemon onto the outer leaves to prevent browning and help keep the green color.) Whether boiling or steaming artichokes, the indicator of when it is done is when the petal near the center pulls out easily.
- Mustard Vinaigrette Dressing: Blend together the Dijon mustard, red wine vinegar, olive oil, garlic, salt and pepper. If you prefer a slightly thinner consistency, add a few drops of water and mix.
- Serve the mustard vinaigrette alongside the artichokes.
℞ M.D. Notes
- The mustard vinaigrette is also delicious on steamed leeks or steamed asparagus, served at room temperature as a first course.
- Artichokes can be served hot or cold. To eat, just pull out the outer petals one at a time. Dip into the mustard vinaigrette. Pull the leaves through your teeth, removing the soft pulpy portion, and discard the remaining portion of the leaf. Continue until all the petals have been removed. The fuzzy center at the base of the artichoke should be removed. What remains is the heart of the artichoke, which is entirely edible.
- Artichokes have an abundance of phytonutrients and are among the leading vegetables with a very high antioxidant content.
