Artichokes with Balsamic Dressing

Artichokes with Balsamic Dressing
  • 4 servings
  • 0:15 Preparation
  • 0:30 Cooking
  • 0:45 Total Time


Add all
  • 2

    juice of 2 lemons

  • 1 tsp.
    (5 mL)


  • 4

    fresh artichokes

  • 3 Tbsp.
    (45 mL)

    balsamic vinegar

  • 1 tsp.
    (5 mL)

    Dijon mustard

  • 1/3 cup
    (80 mL)

    olive oil

  • 1 Tbsp.
    (15 mL)

    chopped fresh parsley

  • 2

    garlic cloves, minced

  • Salt and pepper to taste


Fill a pot half full with water. Add lemon juice and salt. Bring to a boil.

Cut stems off with a knife to remove stringy fibres as much as possible. Remove tough outside leaves also.

Immerse artichokes fast in pot and cook 15-20 min. until leaves come off easily. Weigh artichokes down with a plate, keeping them completely immersed in water during cooking to prevent discolouration.

Place artichokes upside down to drain water from leaves.

In a bowl, mix remaining ingredients together.

Serve artichokes with dressing as first course or side dish.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007