Artichokes {The easiest and best way to enjoy them}

Artichokes 2nd Photo

I love my artichokes with homemade mayonnaise or warm butter (front) My husband prefers his the French way, with vinaigrette (rear one).

Artichokes are one of those childhood memory-evoking vegetables for me… Tasty meaty leaves dipped in hollandaise sauce or tangy vinaigrette, before reaching the more substantial bottom section (once the hairs have been removed). They are by far one of my favorite vegetables! I see so many recipes that are either too elaborate or fussy. This is how I have always enjoyed them and my husband, who is French, also prefers them like he did in his own childhood…. boiled, peeled and dipped! They are also amazing with warm melted butter, homemade plain or lemon mayonnaise.

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Artichoke Recipe ~ How to Prepare and Enjoy Globe Artichokes



  • Difficulty: Easy
  • Print

2 large globe artichokes
Juice of 1 lemon or about 3 tbsp of white wine vinegar for soaking
1 tbsp of lemon juice (or white wine vinegar) for boiling

For the vinaigrette:
1 shallot, peeled and finely chopped
1 clove garlic
1 rounded teaspoon mustard powder
1 tablespoon good-quality red wine vinegar
5 tablespoons extra virgin olive oil
sea salt and freshly milled black pepper

Instructions for the artichokes:
First prepare the artichokes. Remove about four of the toughest outer leaves, and cut the stalk back up to the base. You don’t want a long stalk. If you leave it on, the artichoke won’t sit on the plate.
Soak them for about half an hour in cold water with the juice of one lemon or about 2 tbsp white wine vinegar.
Take a large pan filled with salted, boiling water, with the tbsp of lemon juice (or white wine vinegar) added.
Simmer the artichokes, uncovered, for 30-40 minutes, or until the outer leaves pull away easily and the bases feel tender when tested with a skewer or knife.
Remove them from the pan and drain upside down.
While they are cooling, make the vinaigrette (or hollandaise sauce or mayonnaise. Click on links for the recipes).

Instructions to make the vinaigrette:
In a mortar, crush 1 rounded teaspoon sea salt with the garlic.
Add the mustard powder and work it in.
Add some freshly milled black pepper.
Add the vinegar and then add the shallot and the oil.
Switch to a small whisk and blend thoroughly.
Serve the vinaigrette in a bowl to dip the artichoke leaves into.

Don’t boil artichokes in iron or aluminium pans as this can discolor them.
Soaking the artichokes first with lemon juice or vinegar helps to prevent them from fading and becoming too gray.
It’s a good idea to have a finger bowl with wter, napkins, a separate plate for the discarded leaves, as well as a knife and fork each to eat the artichoke heart!
Vinaigrette recipe from Delia Smith.

© 2014-2015 Caroline’s Family Kitchen and


  1. Leave a Reply

    Helena Angelina

    Oh my gawd, I have similar childhood memories of dipping tender artichoke leaves into a creamy sauce care of my friend Candella’s mother. I thought I was in heaven as we never ate anything like that around at my house. It seemed so exotic! Can’t wait to try this recipe!

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