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Artichokes with Cilantro Jalapeño Vinaigrette

Is there anyone out there who doesn't love spring? It's quite possibly my favorite season with perfect weather, neither hot nor cold, and the number of outdoor activities you can do are countless. This dish showcases everything lovely about my favorite season.

When you begin to see birds and flowers, your mood changes. It seems that this change in mood is felt not only by adults, but children, as well. In my child's school drawings, snowmen, snowflakes, jackets, gloves, and scarves disappear and magically colorful flowers, birds and butterflies surface, instead.

To welcome in this scenic season, I have prepared an easy and light springtime dish. Artichokes are a vegetable that I grew up with; I love to buy them when I see them at the local market. My mom cooked them whole and served them with a lemon vinaigrette, and though they might seem a little intimidating, they are truly easy to prepare. They can be boiled or steamed and served with any sauce you enjoy. This just happens to be a family favorite.

Here, I paired my artichokes with an herby and fragrant vinaigrette, bright and acidic. Keep it elegant and trim off the leaves and enjoy the tender artichoke heart, the treasure, with extra vinaigrette.

Artichokes with Cilantro Jalapeño Vinaigrette

  • 6 artichokes
  • 1 large handful chopped fresh cilantro
  • 1/3 cup plus 1 tablespoon red wine vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon diced jalapeño
  • 1 teaspoon mustard
  • 1/2 teaspoon honey
  • 3/4 cup plus 1 tablespoon olive oil
  • kosher salt and fresly ground black pepper

Get the full recipe.

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