Artichaut De Provence Et Vinaigrette Au Citron Et Anchois Recipe
Artichoke with Anchovy and Lemon Vinaigrette
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Ingredients
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Artichokes and Vinaigrette
Method
Preparation
- 1
Prepare the Artichokes
Fill a large bowl with water and juice from one lemon. Trim the stems of the artichokes and remove the tough outer leaves. As you prepare each artichoke, place it in the lemon water to prevent browning.
- 2
Cook the Artichokes
In a large pot, bring salted water to a boil. Add the artichokes and cook for about 25-30 minutes, or until the outer leaves can be easily pulled off. Drain and allow to cool slightly.
- 3
Make the Vinaigrette
In a bowl, whisk together the lemon juice, anchovy fillets (mashed), Dijon mustard, minced garlic, olive oil, salt, and black pepper until well combined. Stir in the chopped parsley.
- 4
Serve
Once the artichokes are cool enough to handle, serve them whole or halved, drizzled with the anchovy lemon vinaigrette. Enjoy!
