Salad dressings & dips
Artichokes with vinaigrette
As well as being absolutely delicious, artichokes have one of the highest antioxidant levels in vegetables – they're doubly worth the patience required to eat them! You could add skinned, deseeded and diced tomatoes to the vinaigrette, and some chopped parsley.
Ingredients
- 2-3 artichokes
- 150ml olive oil
- juice of 1 lemon
- 30ml white wine vinegar
- 1 garlic clove, crushed
- ½ tsp Dijon mustard
Method
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Step 1
Cook the artichokes in boiling salted water for 20-30 minutes, until tender (i.e. when the leaves can be pulled away easily), then leave upside down in a colander to drain.
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Step 2
Open the leaves out slightly, turn the artichokes the right way up and drizzle with a little vinaigrette made by whisking together the olive oil, lemon juice, vinegar, garlic, mustard and some salt and pepper.
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Step 3
Serve some of the vinaigrette on the side for dipping the leaves in.