Cooked artichokes with vinaigrette

Ingredients for 4 servings:

• 4 artichokes, preferably Breton
• 1 tsp salt
• 4 shallots
• 6 tbsp oil (sunflower, safflower or rapeseed oil)
• 3 tbsp vinegar (white wine vinegar)
• 1 tsp mustard, hot
• 2 tbsp water
• 1 tsp sugar or equivalent sweetener
• salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

classic, like in France

Trim only the dry ends of the artichokes from the stems and then cook them in boiling water with a teaspoon of salt for about 45 minutes (depending on the size). Meanwhile, make the vinaigrette. Finely chop the shallots, place them in a bowl, add the remaining ingredients, and whisk well until a smooth sauce forms. To eat the artichokes, proceed as follows: Peel the leaves one by one from the bottom of the artichoke, dip them in the vinaigrette, and suck off the soft parts at the base of the leaves. When you reach the innermost leaves and they no longer yield, remove them, as well as any exposed “hay.” The artichoke base is now exposed and can also be eaten by dipping them in the vinaigrette.