Artichokes are an edible, Mediterranean vegetable that make a great appetizer for two or three people. Half of a medium globe by itself is equivalent to ¼ cup vegetables and 30 Calories. For those who are new to this delectable dish, the edible parts of the artichoke are the bottom of the leaves and the artichoke heart. The tops of the leaves are woody as are the hairy, immature florets or “choke” that sits on top of the artichoke heart. The leaves and artichoke heart can be dipped in a variety of sauces. My husband and I have found this balsamic vinaigrette to be a simple, yet tasty dipping sauce for our favorite appetizer.
- 1 artichoke*
- ¼ cup olive oil
- 2 ½ Tbsp balsamic vinegar
- 2 tsp Dijon mustard
- Place one medium saucepan of water on stove top. Bring to a boil over medium-high heat.
- Prepare the artichoke by cutting off the stem and snipping the tips of the leaves using a pair of kitchen scissors.
- Boil artichoke for 15-20 minutes or until the leaves can be easily peeled from the artichoke.
- Meanwhile, whisk together the olive oil, vinegar, and mustard in a small bowl. Makes 1/3 cup dipping sauce.
- To serve, peel artichoke leaves from the artichoke and dip the bottom of the leaves into the vinaigrette.
*Note: One medium artichoke comfortably feeds two people.