Raymond Blanc’s poached artichoke with mustard vinaigrette

Raymond Blanc’s poached artichoke with mustard vinaigrette
  • Serves icon Serves 4
  • Time icon Hands-on time 10 min. Simmering time 40 min

Raymond Blanc’s poached artichoke with mustard vinaigrette is an elegant but simple starter that will transport you to southern France.

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Nutrition: per serving

Calories
264kcals
Fat
22.9g (4.7g saturated)
Protein
7.5g
Carbohydrates
7.1g (3.6g sugars)
Fibre
0.1g
Salt
0.5g
Calories
264kcals
Fat
22.9g (4.7g saturated)
Protein
7.5g
Carbohydrates
7.1g (3.6g sugars)
Fibre
0.1g
Salt
0.5g

Ingredients

  • 40g sea salt
  • 4 large globe artichokes
  • ½ lemon, cut into 4 slices
  • ½ bunch chives, finely chopped

For the vinaigrette

  • 4 tsp dijon mustard
  • 1 tbsp white wine vinegar
  • 120ml groundnut oil, or any flavourless oil
  • 1 small shallot, finely chopped

You’ll also need

  • Kitchen twine

Method

  1. In a pan big enough to fit in all the artichokes, bring 4 litres water to the boil with the salt added. Break the stalks from the artichokes by holding the head of the artichoke and levering off the stalk. This also removes some of the tough fibres. Tie a lemon slice to the artichokes’ base with string (see Know How).
  2. Add the artichokes to the boiling water and bring back to a gentle simmer. Place a plate over the artichokes to keep them submerged, then cook for 35 40 minutes depending on the size – the artichokes are cooked when the leaves can be easily pulled away. Turn off the heat, lift out the artichokes and cool under cold running water for 5 minutes. Gently squeeze to remove excess water, then set aside.
  3. In a small bowl, mix the mustard, vinegar, 5 tbsp water, a pinch of salt and white pepper, oil and the chopped shallot. Taste and season if required.
  4. Remove the string and lemon from the artichokes and place each artichoke on a plate, flat-side down. Pull the leaves away from each artichoke to reveal the centre – and arrange on the plate like a flower. Remove the fibrous choke in the centre with a spoon, leaving the artichoke hearts. Pour the dressing into the artichoke centres, then sprinkle with chives and serve. Nibble the thick ends of the leaves dipped in mustard dressing, then eat the heart.

delicious. tips

  1. Try to buy large, fat globes that are heavy for their size, healthy-looking and free of discolouration.

  2. Tying slices of lemon to each artichoke may seem like a faff, but it’s a great way of preventing the artichokes oxidising and turning brown as soon as the stalks are cut off. If you don’t have kitchen twine you can add a sliced lemon to the water instead, but work quickly with the artichokes as they’ll start changing colour as soon as you cut them.

Recipe By

Raymond Blanc OBE

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