French style Artichoke
with beurre noisette vinaigrette
Summertime also means fresh artichokes are back in season! Really, this dish is perfect on a summer evening with friends, as an entree to a dinner, barbecue, or just accompanied by a good glass of wine. It also lets the artichoke flourish in its purest form, and its something you will definitely surprise your table-mates with! Pull off the leaves dip into the vinaigrette, then suck out the soft core of the leave. A small but super tasty bite of goodness. And experience the colourful beauty of this product once you get to the center more and more…
1 large artichoke
salt and pepper
50 gr butter
2 teaspoons white or red wine vinegar
2 teaspoons dijon mustard
1 clove of garlic
Bring a large pot of water to a boil, then flavour the water with the juice of the lemon, a large amount of salt and a bit of pepper. Clean the artichoke by cutting off most of the stalk and trimming off ugly leaves around the stalk if there are. Place the artichoke in the boiling water and cover with a lid. Cook on a low simmer for around 45 to 50 minutes. Tip the artichoke upside down halfway through the cooking process.
In the meantime, make the beurre noisette vinaigrette. Start by placing a saucepan on low heat. Add the butter to the pan and cook until the butter starts to brown and caramelize. You can smell the nuttiness and see the golden colour. Remove from the pan into a bowl and mix through the vinegar, mustard a finely chopped or crushed clove of garlic, salt and pepper. Season to taste.
You can check the artichoke by pulling off one of the leaves. If it comes off easily, it’s ready to serve. Drain off the water and let the artichoke steam for a few minutes. Serve immediately after. Place in the middle of the table, with the vinaigrette and a good glass of wine. Bon a petit!