Artichokes with shallot vinaigrette

Preparation – 10 minutes

Fill a large saucepan with water and add a pinch of salt. Bring to the boil and add the lemon juice. Never cook artichokes in a cast iron pan, or they will discolour.

Remove the toughest outer leaves from the artichokes. Break off the stem and use a chef's knife to cut off the top quarter of each artichoke (see photo).

Cut the lemon in half and rub it over the artichoke; this will prevent discolouration. Use sharp scissors or a chef's knife to cut off the top tips of the leaves. Repeat this step for the other artichoke.

Dice the shallot as finely as possible and add to a bowl. Add white wine vinegar and mustard and season with salt and pepper. Slowly add the olive oil and stir to make a nice vinaigrette.  

Finishing the artichokes with shallot vinaigrette – 40 minutes

Add the artichokes to the boiling water and cook gently for 30 to 40 minutes. Place something heavy to the top of the artichokes to make sure they are completely submerged.

Cook until the outer leaves are tender. After cooking, remove the artichokes and drain them upside down to let any excess water run out.

How do you eat artichokes?

Serve the vinaigrette in a small bowl and dip the soft side of the artichoke leaves into it. After finishing all the leaves, remove the fibres and the artichoke heart will reveal itself.

Cut the heart in smaller pieces and enjoy these with the vinaigrette as well. Be sure to have some napkins handy; enjoy!