Artichokes with Vinaigrette

1 Reviews
100% would make this recipe again

A vary simple way to enjoy artichokes.

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Preparation : 15 min Cooking : 30 min
230 calories/serving


4 artichokes 1 kg
1 lemons 120 g
1 pinch salt to taste [optional] 0.1 g
ground pepper to taste [optional]
1 tbsp whole-grain mustard 16 g
2 tbsp wine vinegar 30 mL
1/3 cup extra virgin olive oil 85 mL


  1. Prepare the artichokes: Cut the stems off each artichoke and peel their tough outer fibers. Pull, break off, and discard many layers of the woody outer leaves. Make an X-shaped cut at the base of each artichoke to help it cook evenly. Using a sharp knife, cut the top third off each artichoke. Trim the thorny tips off remaining leaves with scissors. Using a small spoon, scoop out fuzzy choke in the centre of each artichoke, being careful not to damage it. Rub cut areas with a lemon half to prevent them from darkening.
  2. Put the artichokes and stems in a pot, then cover with water. Add some lemon juice and salt, bring to a boil, then reduce the heat.
  3. Meanwhile, prepare the vinaigrette: In a small bowl, mix the mustard and vinegar. Gradually add in oil, beating with a fork. Season with salt and pepper to taste.
  4. Cook the artichokes until tender, about 20 to 30 min, depending on their size. Test doneness by pricking with a fork: The leaves should pull off easily when done. Drain and serve warm with the vinaigrette on the side.
  5. To eat the artichokes, pull off each leaf and dip into the vinaigrette. Draw leaf through teeth to scrape off the soft parts. Pour the remaining vinaigrette on the artichoke hearts and stems then eat them with a knife and fork.

Nutrition Facts Table

per 1 serving (150 g)


% Daily Value




20 g

31 %

Saturated 2.7 g
+ Trans 0 g

14 %


0 mg


150 mg

6 %


13 g

4 %


4 g

18 %


1 g

Net Carbs

9 g


4 g

Vitamin A

6 %

Vitamin C

31 %


5 %


12 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin E, Vitamin K
Good source of  :
Fibre, Folacin, Magnesium, Potassium, Vitamin C
Source of  :
Copper, Iron, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin B6, Zinc


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1 ½
Fats 4

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1 Reviews (1 with rating only) 100% would make this recipe again

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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