Artichokes Vinaigrette

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Artichokes Vinaigrette
  • 4Servings


  • 4 young artichokes-halved, chokes discarded and insides rubbed with lemon
  • 2 lemons, juiced
  • 1 small shallot, grated
  • 1 large clove garlic, grated
  • 2 tablespoons vinegar
  • salt and pepper
  • 1 teaspoon superfine sugar
  • 1/2 cup EVOO
  • 1 tablespoon finely chopped fresh thyme


In a large pot, combine the artichokes and enough water to cover. Stir in half of the lemon juice. Bring to a boil and cook the artichokes until tender, about 20 minutes.

Make the vinaigrette: In a small bowl, combine the shallot, garlic, remaining lemon juice and the vinegar; season with salt. Let sit for a few minutes. Stir in the sugar, then whisk in the EVOO until emulsified. Season with the thyme, salt and lots of pepper.

Serve the artichokes with the vinaigrette for dipping.