Steamed Artichokes with Mustardy Scallion Vinaigrette

Ingredients

• 3 wholeartichokes, stems removed from the base
• 4lemons, quartered
• 4–5scallions, thinly sliced
• 15 g (¼ cup)fresh parsley, chopped
• 1 clovegarlic, grated
• 15 ml (1 tbsp)Dijon mustard
• 30 ml (2 tbsp)wholegrain mustard
• ½lemon, juiced
• 80 ml (⅓ cup)champagne vinegar
• 120 ml (½ cup)extra-virgin olive oil
• To tastesea salt and black pepper

Instructions

1. 1

   Mix the vinaigrette

   Combine the scallions, parsley, garlic, both mustards, lemon juice, champagne vinegar, olive oil, salt and pepper. Set the vinaigrette aside.

2. 2

   Trim the artichokes

   Remove the outer layers and trim away the stem.

3. 3

   Snip sharp tips

   Use scissors to cut the pointed ends from the leaves.

4. 4

   Rub with lemon

   Rub all the cut and exposed parts with half of the cut lemons to help prevent browning. Keep the remaining lemons for garnish.

5. 5

   Steam until tender

   Set the artichokes cut side down in a steamer basket over enough water in a large pot to steam them for about 40 minutes. If you like, squeeze the lemons and add them to the steamer as well.

6. 6

   Remove from pot

   When the artichokes are tender, take them out of the pot.

7. 7

   Clear the choke

   Pull out the centre leaves and scrape the inside with a spoon to remove the entire choke. Softened by steaming, it should come away easily.

8. 8

   Fill with dressing

   Stir the vinaigrette again, then spoon it into the centre of each artichoke.

9. 9

   Garnish and serve

   Finish with freshly chopped parsley and the remaining fresh lemon.

What are steamed artichokes?

Artichokes are edible flower buds, and steaming softens their layered leaves while keeping their distinct, slightly nutty flavour. They have a long history in Mediterranean cooking, where they are often prepared simply and served with a dressing or dip.

This version pairs the tender artichokes with a bright vinaigrette that combines Dijon and wholegrain mustard. Filling the centre with dressing makes it easy to enjoy alongside the leaves.

Nutrition and macros by portion

The nutrition label shows one serving as written: 315 calories, 4g protein, 19g carbs, 27g fat.

Most of the fat and energy come from the olive oil in the vinaigrette, while the artichokes provide most of the carbohydrates and fibre. The mustard contributes some protein, but the dish is not especially protein-rich; serve it with a protein source such as beans, eggs or fish to make a more balanced plate.

The mustardy vinaigrette

Two mustards: Dijon brings a smooth, sharp flavour, while wholegrain mustard adds texture and a more pronounced mustard bite.

The balance: Champagne vinegar and lemon juice bring acidity to the olive oil, and scallions, garlic and parsley add savoury freshness. Stir again just before filling the artichokes, as the ingredients can separate while standing.

Preparing the artichokes

Trim first: Remove the stems and tough outer layers, then snip off the pointed tips with scissors. Rubbing cut surfaces with lemon helps limit browning while you work.

Mind the choke: The fuzzy centre is not eaten, so scrape it out after steaming, when it has softened. Use a spoon and take care not to scrape away too much of the tender heart beneath it.

How to tell they are ready

Tenderness: The recipe gives about 40 minutes of steaming, but artichokes can vary in size. Check that the leaves have softened and the centre is easy to clear before removing them.

Keep the water below the basket so the artichokes steam rather than sit in the water. Make sure the pot has enough water for the cooking time.

Serving the artichokes

Serve them warm, with the vinaigrette tucked into the centre and extra lemon on the side. Diners can pull off the leaves and dip or scrape the tender flesh from each one.

For a fuller meal, serve alongside bread, potatoes or a simple salad. These keep the artichokes at the centre of the plate without competing with the mustard dressing.

Recipe notes & tips

• Use kitchen scissors to trim the leaf tips neatly.
• Rub lemon over freshly cut surfaces as soon as you trim them.
• Keep the artichokes cut side down in the steamer basket.
• Check that the pot still has water during the steaming time.
• Stir the vinaigrette again just before spooning it into the artichokes.
• Serve with extra lemon wedges for a fresher, sharper finish.

Variations

• Add capers: Stir a spoonful into the vinaigrette for a briny note.
• Use white wine vinegar: Swap it for the champagne vinegar while keeping the same amount.
• Add herbs: Mix chopped chives or tarragon into the dressing.
• Make it milder: Reduce the garlic and use a little less Dijon mustard.
• Serve with aioli: Offer it alongside the vinaigrette as an additional dip.

Common mistakes to avoid

• Leaving sharp tips: Snip them off with scissors before steaming so the leaves are easier to handle.
• Skipping the lemon rub: Rub the cut surfaces promptly to help prevent browning.
• Letting the pot run dry: Check the water level and top it up if needed during steaming.
• Removing the choke too early: Wait until the artichokes are tender so the centre is easier to scrape out.
• Using separated dressing: Stir the vinaigrette again before filling the artichokes.
• Scraping too deeply: Remove the fuzzy choke without gouging out the tender heart underneath.

How to store

Refrigerate leftover artichokes and vinaigrette separately in airtight containers for up to 3 days. Reheat the artichokes gently until warm, or serve them chilled; stir the vinaigrette before using.

Frequently asked questions