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Description
A unique appetizer option, this recipe for Artichokes with Vinaigrette is a must try. The artichoke head is cooked whole in saltwater until tender. To eat, tear off a petal of the artichoke and dip in the prepared vinaigrette sauce and then pull the petal through your teeth to remove the fleshy part. Sweet and tangy, the vinaigrette sauce is made from a mixture of oil, red wine vinegar, dijon mustard, and fresh fragrant rosemary.
Ingredients
US|METRIC
4 SERVINGS
- 1 artichoke
- salt
- 5 Tbsp. oil
- 1 Tbsp. red wine vinegar
- 6 tsp. Dijon mustard
- rosemary (to taste)
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Directions
- In a saucepan, cook the artichoke in water and salt.
- When cooked, drain the water, and set aside.
- For the vinaigrette, in a bowl, add the ingredients one by one, stirring constantly with a whisk until it reaches the desired consistency.
NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium230mg10% |
| Potassium180mg5% |
| Protein2g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate5g2% |
| Dietary Fiber3g12% |
| Sugars<1g |
| Vitamin A4% |
| Vitamin C10% |
| Calcium4% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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