*This recipe is gluten-free according to industry standards

For more recipes using tarragon, check out our tarragon butter chicken, tarragon and vermouth mussels and new potatoes and tarragon.


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


  • ½ shallot, finely diced
  • 1 egg yolk
  • 1 tbsp Dijon mustard
  • 50ml olive oil
  • 2 tbsp white wine vinegar
  • a small bunch tarragon, 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. Remove some of the tougher, outer leaves. Turn the artichoke on its side and cut the top ¼ off with a serrated knife.

  • STEP 2

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

  • STEP 3

    To make the vinaigrette, put the shallot, egg yolk and mustard in a bowl with some seasoning and whisk. Slowly drizzle in the oil, whisking continuously. Add the white wine vinegar and chopped tarragon and stir.

  • STEP 4

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


Adam Bush Chef Portrait
Adam BushDeputy food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating