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Artichoke with Sauce Vierge
This light sauce is a spruced up vinaigrette with a refreshing finish.
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Prep Time
45
minutes
mins
Cook Time
20
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course
Appetisers & Starters, Dips & Dressings, Vegetarian
Cuisine
French, International, Mediterranean
Servings
4
people
Calories
233
kcal
EQUIPMENT (click pictures for details)
Large cooking pot
Skimmer
Wire
Whisk
Ingredients
Metric
US customary
1x
2x
3x
4
pcs
medium sized artichokes
1/2
pc
lemon
For the sauce vierge
2
pcs
plum tomatoes brunoise
12
pcs
olives brunoise
1
pc
chopped shallot
1
pc
chopped garlic clove
1
tbsp
chopped capers
1
tbsp
chopped preserved lemon skin
6-8
pcs
crushed coriander seeds or ¼ tsp coriander powder
3
tbsp
chopped fresh herbs as coriander
parsley, chives…
1
pc
lemon juiced
100
ml
olive oil
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.
Boil the artichokes for 15-20 minutes (depending on the size) until the heart is tender.
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.
Plate the dish
Use your fingers to gently open the inner petals of the artichoke and remove the ‘hairy’ centre.
Pour the sauce in the centre and around the artichoke, then serve.
Nutrition for 1 portion
Calories:
233
kcal
Carbohydrates:
2
g
Protein:
1
g
Fat:
26
g
Sodium:
104
mg
Fiber:
1
g
Sugar:
1
g
Vitamin A:
40
IU
Vitamin C:
3
mg
Calcium:
16
mg
Iron:
1
mg
Keyword
artichokes
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