A Artichauts vinaigrette (Artichokes in vinaigrette-sauce)

Ingredients for A Artichauts vinaigrette (Artichokes in vinaigrette-sauce)

Instructions for A Artichauts vinaigrette (Artichokes in vinaigrette-sauce)

To prepare the A Artichauts vinaigrette (Artichokes in vinaigrette-sauce) recipe, please follow these instructions:

Keep the artichokes in the stem with heads down and rinse them in plenty of water. Cut the stem and the bottom leaves away, so that the artichokes can stand up, cut the pointed ends of the leaves. Rub the underside of the artichokes with lemon juice. Boil the artichokes until they are tender, in plenty of water, salt and lemon juice. This will take approx. ½ hour (a little less for young people, a little more for older artichokes).

Fold the leaves slightly back, and remove the beard and the Middle leaves. Place the artichokes on serving plates, if necessary. in a folded tøjserviet, and server vinaigretten in small bowls alongside.

Vinaigrette: whisk the oil, vinegar, salt, pepper and, if desired. mustard well together, add the capers and the finely chopped onion and herbs. Use only a little Chervil and tarragon, as these can easily become too dominant.