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Artichokes with a vinegar sauce

Artichokes with a vinegar sauce


4 artichokes

1 lemon

3 tablespoons of virgin olive oil

1 tablespoon balsamic vinegar


black pepper

Kitchen twine




First, the stem and outer bracts are removed from the artichoke. Then cut off the top third of the artichoke. Now place a lemon slice on the flattened artichoke and tie it with kitchen twine. Depending on how big the artichoke is, it is cooked in boiling water for 20 to 30 minutes.

In the meantime, put the oil, balsamic vinegar and, if desired, salt and pepper in a bowl and beat with a fork to form a smooth emulsion.

After the time specified above, remove the artichoke, drain it briefly and remove the lemon slice and place it on a plate.

Now peel off the outside of the artichoke leaves, dip the artichoke heart into the sauce and eat.

The artichokes are ready with a vinegar sauce.

Bon appetit

Tip: The sauce can be varied with mustard or herbs.

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