Steamed artichokes with tarragon-mustard vinaigrette from Fine Cooking Magazine, Apr/May 2010 (page 73) by Abigail Johnson Dodge and Sara Jenkins

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Olive oil poached tuna with caper and olive vinaigrette

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wkhull on October 19, 2018

    First time making steamed whole artichokes. A lot of work for little return. Two people could easily eat 3-4 each as a starter. The vinaigrette is divine. The artichokes took over an hour to steam. We gave up trying to retrieve what little "meat" was on the leaves and just dug into the heart, minus the hairy choke part. If making again, would harvest and steam the hearts.

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