Roasted Artichokes With Fresh Tarragon And Dijon Vinaigrette
Pair with Tom Gore Vineyards Sauvignon Blanc
- 4 large artichokes
- 1 lemon
- 3 Tbsp olive oil
- ½ cup vegetable broth or water
- 1 small clove garlic peeled
- 4 Tbsp red wine vinegar
- 3 Tbsp Dijon mustard
- ½ cup olive oil
- 3 Tbsp fresh tarragon leaves removed from stems and chopped
- Salt and pepper to taste
Yields: 8 servings
- Preheat oven to 450F.
- Prep the artichokes by cutting them in half lengthwise, removing the choke and the tough inner leaves with a spoon. Soak in a bowl of water with the juice of the lemon to keep them from browning.
- Line a rimmed baking tray with foil and 1 tablespoon of olive oil. Add the artichokes cut side down.
- Rub the outside of the artichokes with the remaining olive oil and pour the vegetable broth or water around them in the pan. Place in the oven to roast 20-25 minutes, or until the heart is tender when pierced with a knife and outside leaves are slightly brown.
- While the artichokes cook, make the vinaigrette by adding garlic, vinegar and mustard to a blender. Blend on high, while slowly adding the olive oil. The vinaigrette should have the consistency of heavy cream. If it is too thick, add water, 1 teaspoon at a time. Stir in chopped tarragon and season to taste with salt and pepper.
- Remove the artichokes from the oven and place on a platter, serve with the vinaigrette on the side.