Source: Chef Guadalupe García de León | Catégorie: Plats d’accompagnement

Artichokes with Mustard Tarragon Vinaigrette

Add some zing to your artichokes with this mustard tarragon vinaigrette. Canola oil-based dressings stay free-flowing in the refrigerator thanks to the oil’s low saturated fat content.

Artichokes with Mustard Tarragon Vinaigrette


  • Mustard Tarragon Vinaigrette
  • 1 shallot, minced
  • 1 Tbsp red wine vinegar 15 mL
  • 1/2 tsp salt 2 mL
  • 2 Tbsp Dijon mustard 30 mL
  • 1/3 cup canola oil 75 mL
  • 2 Tbsp chopped tarragon 30 mL
  • 1 Tbsp chopped parsley 1 mL
  • Artichokes
  • 3 strips orange zest, white pith removed
  • 1 Tbsp black peppercorns 15 mL
  • 1 bay leaf
  • 3 sprigs thyme
  • 1 large sprig tarragon
  • 1/2 tsp salt 2 mL
  • 4 large artichokes


  • 1. To prepare vinaigrette: In small bowl, combine shallots with vinegar and 1/2 tsp (2 mL) salt. Let sit for 5 minutes to combine flavors. Add mustard and mix well. Slowly whisk in canola oil. Once canola oil has been incorporated, add tarragon and parsley. Set aside.
  • 2. To prepare artichokes: In large pot, combine 2 cups (500 mL) water with orange zest, peppercorns, bay leaf, thyme, tarragon and 1/2 tsp (2 mL) salt and bring to a boil over high heat.
  • 3. Set steamer basket on pot and arrange artichokes in basket. Reduce heat to a simmer and steam until artichokes are tender and pull away easily, about 45 minutes.
  • 4. Serve artichokes hot or at room temperature with Mustard Tarragon Vinaigrette.


4 servings


1 artichoke with vinaigrette


Per Serving

Lipides19 g
Gras saturés1.5 g
Cholestérol0 mg
Glucides11 g
Fibres4 g
Sucres2 g
Protéines3 g
Sodium834 mg
Potassium71 mg