Roasted Artichokes with tarragon vinaigrette

Roasted artichokes with tarragon vinaigrette

  • serves 4 as a starter
  • A little effort

These delicate roasted artichokes are a great starter or side dish for any dinner party. This recipe takes a little bit of effort but looks impressive



  • globe artichokes 2
  • lemon 1, juiced
  • extra-virgin olive oil


  • shallot 1/2, finely diced
  • egg yolk 1
  • Dijon mustard 1 tbsp
  • olive oil 50ml
  • white wine vinegar 2 tbsp
  • tarragon s small bunch, finely chopped


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Snap the stalk of the artichoke off at the base, so that the artichoke will sit flat.

  • Step 2

    Remove some of the tougher, outer leaves. Turn the artichoke on its side and cut the top ¼ off with a serrated knife.

  • Step 3

    Put the artichokes into a small, deep baking dish with the lemon juice and enough boiling water to come ¾ of the way up the artichokes. Season and cover tightly with foil.

  • Step 4

    Cook in the oven for 1 hour, or until the base is easily pierced with the end of a sharp knife and the leaves come out easily.

  • Step 5

    Remove the foil, drizzle well with extra-virgin olive oil and put back into the oven for 15 minutes.

  • Step 6

    To make the vinaigrette, put the shallot, egg yolk and mustard in a bowl with some seasoning and whisk.

  • Step 7

    Slowly drizzle in the oil, whisking continuously. Add the white wine vinegar and chopped tarragon and stir.

  • Step 8

    Serve the artichokes alongside the vinaigrette.

  • Step 9

    Once you’ve worked your way down to the choke, remove with a spoon and discard, then eat the base.

Nutritional Information

  • Kcals 184
  • Fat 16.1g
  • Saturates 2.5g
  • Carbs 4.5g
  • Sugars 1.3g
  • Fibre 3.5g
  • Protein 3.6g
  • Salt 0.6g