Artichokes and vinaigrette dip for Lunchbox

Instructions

1. Cut off about 4 cm from the top of each artichoke. Using kitchen scissors, trim the tops of the remaining leaves to remove the sharp points and browned edges. Cut the stem level with the base.
2. Cook artichokes in a large pan of boiling water with a few tablespoons each of vinegar and flour with a heat resistant plate resting on top of them to keep them submerged. Cook for about 40 minutes, until tender.
3. Discard the artichokes from water and leave to cool slightly. Then, using a small spoon, scrape out the "choke" (the prickly inner leaves and the fuzzy layer underneath)
4. To make the vinaigrette, place the onion, mustard, lemon juice, salt and pepper in blender and stir to mix. Add the oil and mix again until thickens.
5. Remove the tender inner part of each leave and add the tender part of artichoke bottoms. Add the sauce and mix in the blender. Serve with bread slice.

• Servings : 4
• Ready in : 55 Minutes
• Course : Appetizers
• Recipe Type : Salad Dressing and dips
• Ingredient : Artichokes, Dijon mustard, Ground black pepper, Lemon juice, Olive oil, Onion, Salt, Sunflower oil