Artichaut De Provence Et Vinaigrette Au Citron Recipe
Globe Artichoke with Anchovy and Lemon Vinaigrette
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Ingredients
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Artichoke and Vinaigrette
Method
Preparation and Assembly
- 1
Prepare the Artichokes
Trim the stems of the globe artichokes and remove any small leaves at the base. Boil a large pot of salted water and add the artichokes. Cook for about 30-40 minutes, or until the outer leaves can be easily pulled off. Drain and let cool.
- 2
Make the Vinaigrette
In a bowl, whisk together the lemon juice, anchovy fillets (finely chopped), Dijon mustard, minced garlic, olive oil, salt, and pepper until well combined.
- 3
Serve
Once the artichokes are cool enough to handle, pull off the outer leaves and serve with the vinaigrette drizzled over the top or on the side. Garnish with chopped parsley.
