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Artichokes with Dijon dipping sauce

What you need: 

2 medium sized artichokes
1/2 lemon
2 teaspoons vegan mayonnaise
2 teaspoons Dijon mustard
2 teaspoons olive oil
1 teaspoon white wine
black pepper, to taste

What you do: 

1. Put a HUGE pot of water on to boil. Prepare your artichokes. I don't trim any leaves unless they're really sharp and may cut you while eating. I do, however, cut just a tiny bit off the stem end (don't cut the whole thing off-- its yummy).
2. If you have to wait while the water boils, make sure the prepared artichokes are submerged in acidulated water (water with lemon juice). When the water boils, add the juice from the half lemon and the artichokes. Also toss in the juiced lemon half.
3. Boil for about 30 minutes. The artichokes will float, but you want them to be mostly submerged, so put a heavy plate on top. After 30-35 minutes, check the artichokes. Pull off a couple leaves to see if they're fully cooked (not the very bottom ones).
4. You know how it's done... put the leaf in your mouth and scrape off the tender part underneath. If they need a little more, toss them back in for 5 minutes. Chill or serve at room temperature.
5. While the artichokes are chilling, make the sauce. Combine mustard, vegan mayo, white wine, and olive oil. Whisk well with a fork. You may add an extra half teaspoon of any ingredient if you like. Season with pepper, to taste.
Immediately after you eat the artichokes, drink a glass of water. It tastes really sweet!

Preparation Time: 
35 minutes
Cooking Time: 


This is a good way to cook the artichokes.  I didn't have mayo for the sauce, so I skipped it and put a little more mustard.  Then my sauce was too mustardy, so I added more wine, and some balsamic vinegar salad dressing so give it another flavor. 


I'm making this tonight. My friend tried it and recommended having it with a nice potato dumpling soup.  I think that sounds marvelous. I can't wait !!


I didn't have any white wine, but I substituted basalmic vinegar for it and it turned out very tasty!  Great recipe, thanks!   

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