Servings: 4

Prep Time: 10 Min.

Cook Time: 45 Min.

What you need:

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Mustard Tarragon Vinaigrette
1 shallot, minced
1 Tbsp. red wine vinegar (15 mL)
1/2 tsp. salt (2 mL)
2 Tbsp. Dijon mustard (30 mL)
1/3 c. canola oil (75 mL)
2 Tbsp. chopped tarragon (30 mL)
1 Tbsp. chopped parsley (1 mL)

Artichokes
3 strips orange zest, white pith removed
1 Tbsp. black peppercorns (15 mL)
1 bay leaf
3 sprigs thyme
1 large sprig tarragon
1/2 tsp. salt (2 mL)
4 large artichokes

What to do:

1. To prepare vinaigrette: In small bowl, combine shallots with vinegar and 1/2 tsp. (2 mL) salt. Let sit for 5 minutes to combine flavors. Add mustard and mix well. Slowly whisk in canola oil. Once canola oil has been incorporated, add tarragon and parsley. Set aside.
2. To prepare artichokes: In large pot, combine 2 cups (500 mL) water with orange zest, peppercorns, bay leaf, thyme, tarragon and 1/2 tsp. (2 mL) salt and bring to a boil over high heat.
3. Set steamer basket on pot and arrange artichokes in basket. Reduce heat to a simmer and steam until artichokes are tender and pull away easily, about 45 minutes.
4. Serve artichokes hot or at room temperature with Mustard Tarragon Vinaigrette.

* Recipe courtesy of Chef Guadalupe García de León and CanolaInfo.

Nutritional information:

Calories: 214;   Total Fat: 19g;   Saturated Fat: 1g;   Cholesterol: 0mg;   Total Carbs: 11g;   Fiber: 4g;   Sugar: 2g;   Protein: 3g;   Sodium: 834mg;   Potassium: 71mg;