Artichokes with Dressing

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


Add all
  • 4

    fresh artichokes

  • water as needed

  • 12

    lemon slices

  • Salt to taste

  • Arugula

  • Suff. qty.roasted pine nuts

  • dijon dressing, as needed

  • To taste, garlic


Cut bottoms off artichokes.

In a deep pan, cover artichokes with water, add lemon slices and salt.

Invert a plate over artichokes to keep them from rising.

Bring to a boil. Cook 30 minutes or until leaves detach easily.

Remove artichokes, place upside down to drain in a small bowl.

Cut the artichoke in half lengthwise and remove the hairy choke with a spoon. Place artichoke on arugula.

Garnish with toasted pine nuts and flavored with Dijon vinaigrette.

Source: Chef Soeur Angèle

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