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.
INGREDIENTES
- 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
INSTRUCCIONES
- 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.
RINDE
4 servings
TAMAÑO DE LA PORCIÓN
1 artichoke with vinaigrette
ANÁLISIS NUTRICIONAL
Per Serving
| Calorías | 214 |
| Grasa total | 19 g |
| Grasa saturada | 1.5 g |
| Colesterol | 0 mg |
| Carbohidratos | 11 g |
| Fibra | 4 g |
| Azúcares | 2 g |
| Proteína | 3 g |
| Sodio | 834 mg |
| Potasio | 71 mg |