Artichokes with a Dijon mustard and tomato vinaigrette

Ingredients for 4 servings:

• 4 artichokes, fresh, from the market
• 4 liters of salt water
• 1 jar Dijon mustard, with green pepper or tarragon, approx. 215g
• 4 tomatoes
• 4 radishes
• 2 tbsp capers
• 1 large spring onion(s)
• 1 garlic clove(s)
• 1 bunch parsley, flat
• 100 ml olive oil, high quality
• Salt (preferably fleur de sel)
• Pepper (preferably Malabar pepper)
• Chili pepper(s), dried
• Tabasco

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

with a Mediterranean artichoke dip, also suitable as a sauce for asparagus, steaks and vegetables

There are numerous delicious varieties. Whether Camus, Castel, Violet de Provence, Romanesco, or others, the artichokes should be fresh and of the best quality, ideally from the market. Ask for advice. The quantity depends on the variety and whether the artichokes are intended as a starter or a main course. As a rule, allow one medium to large artichoke per person, or alternatively two small artichokes. Remove the lower, outer ring of leaves from the artichokes by hand (tear them off or break them off, depending on the variety) and cut off the stems to about 2 cm below the base (don’t discard the stems; they cook with the water). I don’t recommend cutting off the tips of the leaves. It’s pointless and doesn’t look nice. Rinse the artichokes briefly under cold running water. Place the artichokes next to each other in boiling water with the tips facing up (the tips don’t necessarily have to be covered with water) and add the cut stems (just for flavor). Bring to a boil and let them cook. They’re cooked when the leaves come out easily (after about 30 to 40 minutes, depending on the variety). For the vinaigrette, wash the tomatoes and dice them finely. Place everything (including the tomato flesh) in a bowl. Finely chop the radishes, capers, spring onion, garlic clove, and parsley leaves and place them in a bowl with the Dijon mustard. I use the entire contents of the jar. For a milder mustard flavor, reduce the amount of mustard or start with half, then season to taste and increase if necessary. Stir gently. Stir in enough olive oil until you get a nice, light and creamy consistency (not too sticky, not too runny). Season to taste with fleur de sel, pepper, chili, Tabasco, etc. Test. Is there anything missing? Perhaps another tomato and a few more capers? Chill and let it sit for about half an hour. Place in small bowls on the table (one bowl per person). Tear the artichoke leaves and dip them in the sauce. After the leaves, trim the hairs from the heart (cutting them out in a circle), chop them into small pieces, and dip them in the sauce bowl. Enjoy with the rest of the sauce.