- 4 Artichokes
- 1 Lemon cut into quarters
- 2 teaspoons Dijon mustard
- 5 teaspoons Olive oil
- 2 tablespoons Apple cider vinegar
- Juice of 1 orange
- A handful of chives
Prepare your artichokes by cutting the stalks and remove the hard outer leaves. Rub the outer of the artichoke with the lemon to stop it browning.
In a large pot put the artichokes, lemon and cover with cold water. Put a lid or a plate upside-down on the top so the artichokes stay immersed. Cook for 45 minutes – drain and let cool.
In a jar add all the other ingredients. Put a lid on and shake well until blended. Keep in the fridge until serving.
Cut the artichokes in half and remove the “hairy” leaf in the middle. Serve each with an individual portion of the dressing.