Vinaigrette artichokes easy recipe and cooking tips

Vinaigrette artichoke is a classic recipe often forgotten, light, small budget and easy. I explain how to prepare them and cook them perfectly.

Artichoke information

Vegetable often forgotten and associated with winter as we find a little throughout the year, artichoke is actually a plant that we Recole from spring and summerwhose season begins in March and is cultivated until September.
I realize that I come to say vegetable when in reality, the artichoke is the bourgeon of thistle, a plant which therefore belonging to the family of Asteraceae.

There is Many artichoke varieties that we classify into two main categories: whites and purple. Large white artichokes like Camus of Brittany and not the small purple or peppered artichokes. I did not find the name of the variety used here, sorry.

The nutritional qualities of the artichoke

The artichoke has a Low caloric contribution47 kcal per 100 grams, with an A Nutriscore.
He has many benefits: he is very Rich in vitamin B9 and potassium.

Choose the right artichokes

Choose the artichokes that have a dense head and above all of which the leaves (or sometimes called scales) are tight and are not stained.
The rod artichoke must be hard and keep a light color.
After purchase, you can keep it for a few days in the vegetable tank.

Preparation and cooking of artichokes

The tail First of all. Break it by hand by folding the tail at the base of the artichoke. You will see if your artichoke is fresh, it breaks on its own. In the absence cut at the base with a knife.
Remove The first few leaves Who are small, a little hard and rarely eaten. Possibly cut your foot a little at the base.

For cooking several methods ::

• steamed my favorite because I have a steam oven
• But the most commonly cook your artichokes for 20 to 30 minutes (depending on their size, these were quite small, 20 minutes are enough) In a saucepan of boiling water By putting them on the bottom of the pan and on the leaf side at the top.
• Adding a little weight on top such as a colander or a plate. This prevents artichokes from not going up to the surface. Failing to default put a lid.
• Add a few lemon slicesthis prevents artichokes with blackening (I had no lemon the time I took these photos, you see that they are quite dark and have lost their green color).

Some proposals for vinaigrette sauce

• I choose a very mustard vinaigrette with old -fashioned mustard, it is a personal choice to have a thick vinaigrette which coats the flesh at the base of the leaves during tasting. But do according to your tastes, I know that everyone has their habits in terms of vinaigrette.
• Mustard with tarragon, apple cider vinegar and grape seed oil with rapeseed oil like Laurent Mariotte
• Dijon mustard olive oil and lemon juice

Once cooked Drain them in returning themt so that it does not stagnate between the leaves. Return them flat and let them cool.

Depending on the tastes, you can Serve them hot, warm or coldalways with vinaigrette.

Personally I serve them whole but another more aesthetic presentation mode as well as in some bistros, is to spread the leaves from the center to reach the hay, to remove this hay and to pour a tablespoon of vinaigrette inside. This avoids having to remove the hay during tasting. Some also cut the top of the leaves, why not!

Another recipe tasted with vinaigrette, the traditional leeks also cooked steam or in a pan of water.