Artichokes In Tarragon-Cumin Vinaigrette Recipe

Name: Artichokes In Tarragon-Cumin Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons plus 1/3 cup rice vinegar; About 2 tablespoons extra-virgin olive oil; 1 tablespoon cumin seed; 1 teaspoon whole black peppercorns; 3 artichokes (each about 3 1/2 in. wide); 1/4 cup chopped red onion; 2 tablespoons minced fresh tarragon leaves or 1 teaspoon dried tarragon; 1 tablespoon Dijon mustard; 1 clove garlic, peeled and pressed or minced; Salt

Servings: persons

1
Pour about 3 quarts water into a 6- to 8-quart pan. Add 3 tablespoons vinegar, 1 teaspoon olive oil, cumin seed, and peppercorns. Cover and bring to a boil over high heat.
2
Meanwhile, slice off and discard about 1 inch from tops of artichokes. Pull off and discard small outer leaves from bases of artichokes. With scissors, cut off and discard remaining thorny tips from outer leaves. Trim and discard discolored stem ends, and peel stems. Cut artichokes in half lengthwise and rinse well.
3
Add the artichokes to boiling water. Return to a boil, cover, and simmer until the artichoke bottoms are tender when pierced with a fork, 14 to 18 minutes.
4
With a slotted spoon, lift artichokes from pan and set on a rimmed plate. Pour cooking liquid through a strainer into a deep bowl. Reserve spice mixture; discard all but 1 1/3 cups of the cooking liquid.
5
Add spice mixture, 1/3 cup vinegar, 2 tablespoons olive oil, onion, tarragon, mustard, and garlic to cooking liquid in bowl.
6
If desired, scoop out and discard fuzzy artichoke centers. Add artichokes to bowl; mix to coat well, and add salt to taste. Turn occasionally for at least 30 minutes, or cover and chill up to 1 day, turning occasionally.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons plus 1/3 cup rice vinegar, About 2 tablespoons extra-virgin olive oil, 1 tablespoon cumin seed, 1 teaspoon whole black peppercorns, and more.

Yes, Artichokes In Tarragon-Cumin Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Artichokes In Tarragon-Cumin Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions