Artichokes with Mustard Tarragon Vinaigrette
Courtesy of CanolaInfo 4 Servings • 10 Min. Prep Time • 45 Min. Cook Time| Ingredients |
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| 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 c. canola oil (75 mL) |
| 2 Tbsp. chopped tarragon (30 mL) |
| 1 Tbsp. chopped parsley (1 mL) |
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| 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 |
Directions:
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.
* Recipe courtesy of Chef Guadalupe García de León and CanolaInfo.
Nutrition:
Calories: 214; Total Fat: 19g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 11g; Fiber: 4g; Sugar: 2g; Protein: 3g; Sodium: 834mg; Potassium: 71mg;