Alcachofas En Vinagreta Aromatica Artichokes in Vinaigrette
Savor the elegance of Mediterranean cuisine with "Alcachofas En Vinagreta Aromatica" (Artichokes in Vinaigrette), a vibrant dish that highlights tender, freshly cooked artichokes enveloped in a fragrant, herb-infused dressing. This recipe combines the tangy zest of white wine vinegar, silky olive oil, and the subtle heat of Dijon mustard with the earthy freshness of parsley, thyme, and garlic. Slow-boiled to perfection and served with a lemony touch, these artichokes make an irresistible appetizer or sophisticated side dish that’s bursting with flavor. Easy to prepare in under an hour, this dish promises a blend of textures and a delightful balance of sharp, aromatic notes. Perfect for a Mediterranean-inspired meal, these artichokes are best enjoyed at room temperature, drizzled generously with the vinaigrette and finished with a sprinkle of fresh herbs.
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Recipe Information
Ingredients
- 4 pieces Fresh artichokes
- 1 piece Lemon
- 60 ml Olive oil
- 30 ml White wine vinegar
- 10 g Fresh parsley
- 5 g Fresh thyme
- 2 cloves Garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 liters Water
Instructions
Prepare the artichokes by trimming the stem and peeling away the tough outer leaves until you reach the tender inner leaves. Cut off the top third of each artichoke and use a spoon to remove the fuzzy choke in the center.
Fill a large bowl with water and squeeze the juice of the lemon into it. Place the trimmed artichokes into the lemon water to prevent browning.
In a large pot, bring 2 liters of water to a boil. Add a pinch of salt and cook the artichokes for 20-25 minutes, or until tender when pierced with a knife. Drain and let them cool slightly.
While the artichokes are cooking, prepare the vinaigrette. Finely chop the parsley, thyme, and garlic.
In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, and a pinch of salt and black pepper. Stir in the chopped herbs and garlic to create the vinaigrette.
Once the artichokes are cool enough to handle, cut them in half lengthwise and arrange them on a serving plate.
Drizzle the vinaigrette generously over the artichokes, ensuring each piece is well coated with the aromatic dressing.
Serve immediately at room temperature as a starter or side dish, garnished with additional parsley if desired.
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3061 mg | 133% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 6.0 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 429 mg | 33% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2264 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
