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Steamed Artichokes with Tarragon-Mustard Vinaigrette

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Serves four.

  • by from Fine Cooking
    Issue 104

Steaming is the most basic way to cook artichokes. In this recipe, aromatics like peppercorns and bay leaves in the cooking water add extra flavor.

For the vinaigrette
  • 1 small shallot, minced
  • 1 Tbs. red wine vinegar
  • Sea salt
  • 1 tsp. Dijon mustard
  • 1 tsp. whole-grain mustard
  • 1/2 cup extra-virgin olive oil
  • 2 Tbs. chopped fresh tarragon
  • 1 Tbs. chopped fresh flat-leaf parsley
For the artichokes
  • Six 1x3-inch strips lemon zest, white pith removed
  • 1 Tbs. black peppercorns
  • 2 dried bay leaves
  • 2 thyme sprigs
  • Two 3- to 4-inch sprigs fresh tarragon
  • Kosher salt
  • 4 large artichokes, trimmed 
Make the vinaigrette

Mix the shallot with the vinegar and 2 pinches sea salt and let sit for 5 minutes to mellow the flavors. Whisk in the two mustards and then slowly whisk in the olive oil in a slow, steady stream. When the oil has been incorporated, add the tarragon and parsley.

Prepare the artichokes

In a 6- to 8-quart stockpot, combine 2 cups water with the lemon zest, peppercorns, bay leaves, thyme, tarragon, and 1 tsp. salt and bring to a boil over high heat. Put a steamer basket in the pot and arrange the artichokes bottom side down in the basket. Sprinkle the artichokes with 1 tsp. salt. Cover, reduce the heat to a simmer, and steam until completely tender and the leaves pull away easily, 30 to 45 minutes. Serve the artichokes hot or at room temperature with individual dipping bowls of the vinaigrette.

Make Ahead Tips

You can make the vinaigrette one day ahead and refrigerate overnight, but return to room temperature before serving.

nutrition information (per serving):
Calories (kcal): 320; Fat (g): fat g 27; Fat Calories (kcal): 240; Saturated Fat (g): sat fat g 4; Protein (g): protein g 6; Monounsaturated Fat (g): 20; Carbohydrates (g): carbs g 19; Polyunsaturated Fat (g): 3; Sodium (mg): sodium mg 570; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 9;

Photo: Scott Phillips

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