Baby Artichokes with Warm Vinaigrette

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Baby Artichokes with Warm Vinaigrette

 

Serves 4

Baby artichokes require less trimming than regular

ones, and cook a bit more quickly. Choose ones that

are small and unblemished.

 

2 1/4 teaspoons coarse salt

1/4 cup plus 1 teaspoon extra-virgin olive oil

1 lemon

8 baby artichokes

1 medium shallot, minced (3 tablespoons)

1/4 cup grainy mustard

1/4 teaspoon freshly ground pepper

3 tablespoons red-wine vinegar

 

1. Fill a stockpot with water; add 2 teaspoons salt

and 2 tablespoons olive oil. Halve lemon; squeeze

juice into water. Add squeezed halves. Remove tough

outer leaves from artichokes, and pare down stems

using a vegetable peeler. Add artichokes to lemon

water, cover, and bring to a boil. Reduce to a simmer;

cook until leaves are easily removed and heart is

tender when pierced with the tip of a knife, 15 to 20

minutes. Drain in a colander; set aside.

 

2. Place 1 teaspoon olive oil in a skillet over

medium-low heat; add minced shallot. Cook until

translucent, about 2 minutes. Remove from heat; add

mustard, remaining 1/4 teaspoon salt, the pepper, and

vinegar. Slowly whisk in remaining 3 tablespoons olive

oil. Serve the reserved artichokes with the warm

vinaigrette on the side for dipping.

 

 

 

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