Artichokes with Vinaigrette Sauce
- 6 artichokes
- Salt and pepper to taste
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 2 parsley sprig
- 2 cloves of garlic
- Break off the stalks of the artichokes, pulling them to remove the strings (be sure to remove any damaged leaves). Bring a large saucepan of salted water to a boil. Add the artichokes and cook for 30 minutes or until the leaves come out easily. When artichokes are cooked remove them from the water and drain them upside -down in a colander.Prepare the dressing by dissolving the vinegar with some salt. Add the mustard and stir. Add the oil, chopped parsley and garlic ad mix well to incorporate all ingredients. Place the artichokes on a serving platter or individual plates top with some vinaigrette sauce and serve immediately.
- Note: The artichokes can be served cold or warm.Tip: You can prepare the dressing in blender or food processor for a smooth sauce. The dressing will keep up to 3 days in the refrigerator. You can replace the parsley for cilantro, scallions or dill.
Artichokes are great as a starter; they are low in calories (without the dressing) and full of vitamins.