Artichokes with Mustard Tarragon Vinaigrette
INGRÉDIENTS
- Mustard Tarragon Vinaigrette
- 1 shallot, minced
- 1 Tbsp red wine vinegar 15 mL
- 1/2 tsp salt 2 mL
- 2 Tbsp Dijon mustard 30 mL
- 1/3 cup canola oil 75 mL
- 2 Tbsp chopped tarragon 30 mL
- 1 Tbsp chopped parsley 1 mL
- Artichokes
- 3 strips orange zest, white pith removed
- 1 Tbsp black peppercorns 15 mL
- 1 bay leaf
- 3 sprigs thyme
- 1 large sprig tarragon
- 1/2 tsp salt 2 mL
- 4 large artichokes
PRÉPARATION
- 1. To prepare vinaigrette: In small bowl, combine shallots with vinegar and 1/2 tsp (2 mL) salt. Let sit for 5 minutes to combine flavors. Add mustard and mix well. Slowly whisk in canola oil. Once canola oil has been incorporated, add tarragon and parsley. Set aside.
- 2. To prepare artichokes: In large pot, combine 2 cups (500 mL) water with orange zest, peppercorns, bay leaf, thyme, tarragon and 1/2 tsp (2 mL) salt and bring to a boil over high heat.
- 3. Set steamer basket on pot and arrange artichokes in basket. Reduce heat to a simmer and steam until artichokes are tender and pull away easily, about 45 minutes.
- 4. Serve artichokes hot or at room temperature with Mustard Tarragon Vinaigrette.
RENDEMENT
4 servings
PORTION
1 artichoke with vinaigrette
VALEUR NUTRITIVE
Per Serving
| Calories | 214 |
| Lipides | 19 g |
| Gras saturés | 1.5 g |
| Cholestérol | 0 mg |
| Glucides | 11 g |
| Fibres | 4 g |
| Sucres | 2 g |
| Protéines | 3 g |
| Sodium | 834 mg |
| Potassium | 71 mg |