Go Back
+ servings
artichoke with sauce vierge

Artichoke with Sauce Vierge

This light sauce is a spruced up vinaigrette with a refreshing finish.
No ratings yet
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Appetisers & Starters, Dips & Dressings, Vegetarian
Cuisine French, International, Mediterranean
Servings 4 people
Calories 233 kcal

EQUIPMENT (click pictures for details)

Instructions
 

Prepare the artichoke

  • Bring a large amount of salted water with a slice of lemon to the boil.
  • Break the stems of the artichokes, cut the top leaves (optional) and use scissors to cut the pointed outer petals.
  • Rub the artichokes with the lemon to prevent oxidation.
    rub with lemon to avoid oxidation
  • Boil the artichokes for 15-20 minutes (depending on the size) until the heart is tender.
    boil artichoke in lemon water
  • When ready, remove the artichokes and place them upside down on a wire rack to cool.

Prepare the sauce vierge

  • Combine all ingredients for the sauce and let macerate for 30-45 minutes to develop flavour. Adjust the seasoning to taste.
    ingredients for artichoke with sauce vierge

Plate the dish

  • Use your fingers to gently open the inner petals of the artichoke and remove the ‘hairy’ centre.
    artichoke with sauce vierge
  • Pour the sauce in the centre and around the artichoke, then serve.

Nutrition for 1 portion

Calories: 233kcalCarbohydrates: 2gProtein: 1gFat: 26gSodium: 104mgFiber: 1gSugar: 1gVitamin A: 40IUVitamin C: 3mgCalcium: 16mgIron: 1mg
Keyword artichokes
Tried this recipe?Let us know how it was! #culinaryambition