Artichokes with garlic vinegarette

Embrace the brilliant flavour of whole artichokes, cooked until tender and drizzled with a tangy garlic mustard vinegarette.

  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
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  • 4 globe artichokes
  • 2 lemons
Garlic vinegarette
  • 1 clove garlic, finely chopped
  • 2 teaspoon dijon mustard
  • 2 teaspoon sugar
  • 2 tablespoon white wine vinegar
  • 1 teaspoon finely chopped parsley
  • 3/4 cup (185ml) olive oil
  • sea salt and pepper


Artichokes with garlic vinegarette
  • 1
    To prepare the artichokes, trim away the stalks and remove the tough outer leaves. Remove and discard the top third of the artichoke. Place artichoke into a bowl of cold water with the juice of 1 lemon while you prepare the remaining artichokes.
  • 2
    Bring a pot of salted water to the boil, add the juice of 1 lemon and the prepared artichokes, and cook for 25 minutes or until tender, but not soft. Remove arlichokes from the pot and allow excess water to drain away.
  • 3
    To make the vinegarette: Place garlic, mustard, sugar, vinegar and parsley into a bowl and whisk to combine. Slowly whisk in the olive oil and season to taste with sea salt and pepper.
  • 4
    To serve, divide the artichokes between four serving plates, drizzle each one generously with the garlic vinaigrette and season with sea salt.


Note: A piece of greaseproof paper and an upturned plate on top of the pot will ensure the artichokes stay submerged and cook evenly.