CookEat Recipe
French Artichokes Poivrade
Six raw fresh-artichoke halves with separate sharp mustard vinaigrette. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0911. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use only a fresh tender edible artichoke product; discard inedible choke and tough leaf parts where present. Raw service requires washing and safe produce handling. Limites : Artichoke tenderness, edible trim and choke removal, lemon-rub retention, sauce stability and actual helping size are unmeasured. Use tender food-purpose medium globe artichokes suitable for raw service; remove inedible parts.
Method
Steps
Step 1
Wash THREE medium tender young globe artichokes selected for raw service. Cut off stalks and stale leaves, remove tough inedible parts and any fibrous choke, and neatly trim undersides. Rub the underside of EACH whole artichoke with ONE lemon QUARTER, then cut each artichoke in HALF. Dress the SIX raw halves on an hors-d’oeuvres dish.
Step 2
In a bowl briskly mix ONE teaspoon prepared Dijon-style mustard, TWO tablespoons white-wine vinegar and THREE tablespoons olive oil with a wooden spoon for TWO minutes. Pour into a sauce bowl and serve SEPARATELY.
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