Artichoke with Vinaigrette, Pro Max Version by @lesgourmandisesdeloubna

1h20

4 servings

🥕

4 each

Artichoke

🧂

3 g

Fleur de sel

🫒

75 ml

Olive oil

🥚

2 each

Hard-boiled eggs

🌼

15 ml

Mustard

🍇

30 ml

White balsamic vinegar

🧂

Salt

⚫

Pepper

🧅

30 g

Shallot

🌿

3 g

Chives

🌶️

1 g

Espelette pepper

  1. Preheat

    Preheat the oven to 190°C / 375°F.

  2. Wash
    • globe artichoke

    Wash the globe artichokes and trim off their stems.

  3. Cut
    • globe artichoke

    Cut a small portion from the top of each globe artichoke.

  4. Season
    • globe artichoke
    • fleur de sel
    • olive oil

    Season the globe artichokes with fleur de sel and drizzle with 1 tbsp olive oil.

  5. Drain
    • globe artichoke

    Turn each globe artichoke upside down to drain and dry it.

  6. Wrap
    • globe artichoke

    Wrap each globe artichoke in parchment paper.

  7. Wrap
    • globe artichoke

    Wrap the parchment-covered globe artichokes in aluminum foil.

  8. Roast
    • globe artichoke

    Roast the wrapped globe artichokes for 60 min at 190°C / 375°F.

  9. Add
    • hard-boiled egg
    • mustard
    • white balsamic vinegar

    Add the hard-boiled eggs, mustard, and white balsamic vinegar to the blender.

  10. Add
    • olive oil
    • black pepper

    Add 2 tbsp olive oil and black pepper to the blender.

  11. Blend
    • hard-boiled egg
    • mustard
    • white balsamic vinegar

    Blend the vinaigrette until smooth.

  12. Chop
    • shallot
    • chives

    Finely chop the shallot and chives.

  13. Stir
    • shallot
    • chives
    • Espelette pepper

    Stir the shallot, chives, and Espelette pepper into the vinaigrette.

  14. Step
    • globe artichoke

    Unwrap the roasted globe artichokes and open their center leaves.

  15. Step
    • globe artichoke

    Remove the fuzzy choke from each globe artichoke.

  16. Spoon
    • globe artichoke
    • hard-boiled egg
    • mustard

    Spoon the egg vinaigrette into the center of each globe artichoke.

Artichoke with Vinaigrette, Pro Max Version by @lesgourmandisesdeloubna

1h20

4 servings

🥕

4 each

Artichoke

🧂

3 g

Fleur de sel

🫒

75 ml

Olive oil

🥚

2 each

Hard-boiled eggs

🌼

15 ml

Mustard

🍇

30 ml

White balsamic vinegar

🧂

Salt

⚫

Pepper

🧅

30 g

Shallot

🌿

3 g

Chives

🌶️

1 g

Espelette pepper

Preparation Steps

  1. Step 1/16

    Preheat the oven to 190°C / 375°F.

  2. Step 2/16

    Wash the globe artichokes and trim off their stems.

    🥕globe artichoke
    🔪chef's knife
    🪵cutting board

  3. Step 3/16

    Cut a small portion from the top of each globe artichoke.

    🥕globe artichoke
    🔪chef's knife
    🪵cutting board

  4. Step 4/16

    Season the globe artichokes with fleur de sel and drizzle with 1 tbsp olive oil.

    🥕globe artichoke
    🧂fleur de sel
    🫒olive oil
    🥄spoon

  5. Step 5/16

    Turn each globe artichoke upside down to drain and dry it.

    🥕globe artichoke

  6. Step 6/16

    Wrap each globe artichoke in parchment paper.

    🥕globe artichoke
    📜parchment paper

  7. Step 7/16

    Wrap the parchment-covered globe artichokes in aluminum foil.

    🥕globe artichoke
    🧻aluminum foil

  8. Step 8/16

    Roast the wrapped globe artichokes for 60 min at 190°C / 375°F.

    🥕globe artichoke

  9. Step 9/16

    Add the hard-boiled eggs, mustard, and white balsamic vinegar to the blender.

    🥚hard-boiled egg
    🌼mustard
    🍇white balsamic vinegar
    🥤blender
    🥄spoon

  10. Step 10/16

    Add 2 tbsp olive oil and black pepper to the blender.

    🫒olive oil
    ⚫black pepper
    🥤blender
    🥄spoon

  11. Step 11/16

    Blend the vinaigrette until smooth.

    🥚hard-boiled egg
    🌼mustard
    🍇white balsamic vinegar
    🫒olive oil
    ⚫black pepper
    🥤blender

  12. Step 12/16

    Finely chop the shallot and chives.

    🧅shallot
    🌿chives
    🔪chef's knife
    🪵cutting board

  13. Step 13/16

    Stir the shallot, chives, and Espelette pepper into the vinaigrette.

    🧅shallot
    🌿chives
    🌶️Espelette pepper
    🥣mixing bowl
    🥄spoon

  14. Step 14/16

    Unwrap the roasted globe artichokes and open their center leaves.

    🥕globe artichoke
    🔪chef's knife

  15. Step 15/16

    Remove the fuzzy choke from each globe artichoke.

    🥕globe artichoke
    🥄spoon

  16. Step 16/16

    Spoon the egg vinaigrette into the center of each globe artichoke.

    🥕globe artichoke
    🥚hard-boiled egg
    🌼mustard
    🍇white balsamic vinegar
    🫒olive oil
    🧅shallot
    🌿chives
    🌶️Espelette pepper
    🥄spoon

Composition

Ingredients

Types

Seasonings, Fats and Oils, Condiments, Vegetables, Herbs, Spices

Ingredients

Artichoke, Fleur de sel, Olive oil, Hard-boiled eggs, Mustard, White balsamic vinegar, Salt, Pepper, Shallot, Chives, Espelette pepper

Notes

Artichoke (stem cut off, top trimmed, washed, amount not given), Fleur de sel (a little, sprinkled on each artichoke), Olive oil (a drizzle on each artichoke before baking, for the vinaigrette), Hard-boiled eggs (for the vinaigrette), Mustard (a good tablespoon, for the vinaigrette), White balsamic vinegar (for the vinaigrette), Salt (for the vinaigrette, to taste), Pepper (for the vinaigrette, to taste), Shallot (finely chopped, for the vinaigrette), Chives (for the vinaigrette), Espelette pepper (for the vinaigrette)

Allergens

Mustard, Sulfites

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Low-carbohydrate, Ketogenic

Calories

190 kcal

Macro nutrients

Protein: 7g, Fat: 13g, Carbohydrates: 15g, Fiber: 7g

Nutritional Information

Minerals

Potassium: 520mg, Sodium: 390mg, Iron: 2.2mg, Magnesium: 65mg

Vitamins

Vitamin C: 25mg, Vitamin K: 32mcg, Folate: 145mcg, Vitamin B12: 0.5mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

chef's knife, cutting board, blender, mixing bowl, spoon, parchment paper, aluminum foil

Appliances

Oven

Type

Type

Type Of Dish

Side Dish, Starter

Occasions

Spring, Lunch, Dinner, Aperitif

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

French, Mediterranean

Geographic

France, Europe

Various

Aspect

Texture

Tender, Creamy, Meaty

Flavors

Tangy, Savory, Peppery, Herbal, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer because the vinaigrette contains egg), fridge : 3 days (Store artichokes and vinaigrette in separate airtight containers,Reheat artichokes before serving if desired), freezer : 30 days (Freeze roasted artichoke hearts only,Do not freeze egg vinaigrette)