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Deborah

Deborah Dana
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Recipe of Artichokes with Mustard Vinaigrette
Recipe

Artichokes with Mustard Vinaigrette

50 mins
Low
2.666667
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Boiled artichokes with a mustard sauce, served full.
Learn more about Deborah Dana

Ingredients

6 portions
  • 6 artichoke, big
  • lemons
  • twigs thyme, to taste
  • leaves bay (laurel)
  • to taste white wine
  • celeries
  • salt
  • vinegars
  • black pepper

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.

TIPS

Equivalent Point Diet: 2 fats

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
Ana Servin
19/11/2019 10:23:42
Los ingredientes están incompletos, la receta menciona ingredientes que no se mencionan en la lista
Afego Afego
08/06/2018 13:18:08
Lo voy hacer hoy, gracias!
Monika Huerta
08/01/2013 08:48:45
Recetas incorrectas Hola, algunas de sus recetas vienen con los ingredientes repetidos o las porciones no vienen correctas.

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