Artichoke Vinaigrette

Method

1. 1

   Preparation start

2. 2

   Start by breaking the tail of the artichoke. Cut the underside. Remove the largest leaves on the outside of the artichokes because even cooked they remain hard and indigestible.

3. 3

   Steam cooking

4. 4

   Put water (50cl) in the bottom of the cooker, then place the artichoke in the steam basket, on its base. Put on fire. Close the pot. Wait for the signal of vacuuming (closing the valve or beginning of the whistle), drop over medium heat, then take 10 to 15 minutes (20 minutes for me) depending on the size of the artichoke (10 minutes for 400g, 15 minutes for 500g).

5. 5

   Preparation of dressing

6. 6

   Oil, vinegar, mustard. Add the chiseled shallot. Season with salt, pepper and add chiselled chives. Eat artichokes starting with the leaves that are soaked in the dressing. The edible part of the leaf is located at the point of grubbing up and is lighter in colour. Anyway on the other side, there are your fingers :) Once you reach the centre, remove the leaves and hay, cut the heart into small pieces, soak in the dressing and taste. Enjoy!

Nutrition

calories

72

fatContent

5.2

fiberContent

3.4

sugarContent

1.4

sodiumContent

0.38

proteinContent

1.4

carbohydrateContent

4.5

saturatedFatContent

0.7

Indicative values from the source, for the original recipe.

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