Boiled artichokes with a mustard sauce, served full.
Learn more about Deborah Dana
Ingredients6 portions
Preparation
Cut the artichoke leaves that look ugly, and cut the stems. Put cut lemons, thyme sprigs, casseroles, bay leaves, white wine, carrot, celery and salt, in a large pot and add the artichokes.
Add enough water to cover the artichokes by 3-4 centimeters. Boil artichokes and cover the pot for about 25 minutes.
Remove the artichokes when they are soft and you can easily put a fork in their center. Using a large spoon, transfer the artichokes to a plate to cool.
Meanwhile, prepare the mustard dressing. Mix the vinegar, olive oil, mustard, salt and pepper. Stir in a jar until it thickens.
Serve each artichoke with dressing in an individual dish.
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