Alcachofas al vapor con vinagreta de cebolleta y mostaza

Ingredientes

• 3 whole artichokes, stems removed from base
• 4 lemons, quartered
• 4-5 scallions, sliced thin
• 1/4 cup fresh parsley, chopped
• 1 clove garlic, grated
• 1 tbs. Dijon mustard
• 2 tbs. whole grain mustard
• 1/2 lemon, juiced
• 1/3 cup champagne vinegar
• 1/2 cup extra virgin olive oil
• Sea salt/black pepper, to taste

Preparación

1. 1

   Mix all of the vinaigrette ingredients together and set aside.

2. 2

   Trim outer layers along with the stem.

3. 3

   With scissors, cut the top tips of leaves to remove any sharp edges.

4. 4

   Rub all parts with 1/2 the cut lemons to prevent browning (save the rest for garnish).

5. 5

   Place artichokes cut side down on a steamer basket submerged with enough water in a big pot to steam for about 40 minutes (you can also squeeze the lemons and throw them into the steamer as well).

6. 6

   Once the artichokes are tender, remove them from the pot.

7. 7

   Pull out the center leaves and scrape the inside with a spoon to remove the full choke (now that the artichoke has softened, the choke will be easy to remove).

8. 8

   Re-stir the vinaigrette and fill the inside of the artichoke with it.

9. 9

   Garnish with freshly chopped parsley and more fresh lemons.