The french mystery of eating the steamed leaves of an artichoke
Servings: 4 people
Equipment
- Pressure cooker or steamer
Ingredients
- 4 pcs Artichoke
- 3 tbsp Red wine vinegar
- 1 tbsp Wholegrain Mustard
- 10 tbsp Olive oil Adjust to get vinegar level to your taste
- Salt and Pepper
Instructions
- Fill up the artichokes with water. While holding the stem shake it vileiently heads town to rinse it well
- Hold the head down towards the endge of a table and break of the stem using your hand. This way you get the thick fibers of the stem off at the same time
- Add the artichokes heads down in a pressure cooker or steamer over a low level of water. Cover and cook to tender, or approx 20 minutes in a pressure cooker
- Take it out of the cooker and let it cool down for at least 30 minutes, heads down
- For the dipping sauce, mix the vinegar, mustard, salt and pepper and add slowly the olive oil while you wisk vigorisly with a fork until the mixture thickens