Artichokes with Vinaigrette

1 Reviews
100% would make this recipe again

A vary simple way to enjoy artichokes.

This recipe is incompatible with your food profile

Ingredients

??? artichokes ???
??? lemons ???
??? salt to taste [optional] ???
??? ground pepper to taste [optional] ???
??? whole-grain mustard ???
??? wine vinegar ???
??? extra virgin olive oil ???

Method

  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)

Amount

% Daily Value

Calories

230

Fat

20 g

31 %

Saturated 2.7 g
+ Trans 0 g

14 %

Cholesterol

0 mg

Sodium

150 mg

6 %

Carbohydrate

13 g

4 %

Fibre

4 g

18 %

Sugars

1 g

Net Carbs

9 g

Protein

4 g

Vitamin A

6 %

Vitamin C

31 %

Calcium

5 %

Iron

12 %
More info

Claims

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
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1 ½
Fats 4
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

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

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.