Artichokes with herb and mustard vinaigrette

Ingredients for 4 servings:

• 4 large artichokes
• 1 organic lemon(s)
• Salt
• Sugar
• 4 tbsp white wine vinegar
• 2 tbsp mustard
• salt and pepper
• Sugar
• 9 tbsp olive oil, mild or rapeseed oil
• 1 tsp capers, finely chopped (optional)
• 1 tbsp chives, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash the artichokes, trim any sharp thorns from the leaves and tips with scissors, and break off the stem close to the base. Place the artichokes side by side on the bottom of a wide pot. Pour half the water into it and season with lemon juice, salt, and sugar. Cover and simmer for 30 minutes. Once the artichokes are cooked, the outer leaves can be easily pulled out. If they don’t come off easily, simply let them cook a little longer. To make the vinaigrette, first whisk the vinegar, mustard, and spices in a bowl. Slowly stir in the oil until a creamy sauce forms. Add the chives (or other fresh herbs). If you like, add finely chopped capers at the end, but these are a matter of taste and not absolutely necessary. After cooking, drain the artichokes slightly, arrange them on a plate, and serve the vinaigrette in a small bowl. This dish is enjoyed by plucking the artichoke leaves one at a time, dipping the bottom part into the dip, and peeling off the fleshy end with your teeth. Once you’ve eaten the large artichoke leaves, you can remove the smaller inner leaves and the “hay” underneath, revealing the artichoke base, which is also very tasty. Enjoy!