Artichokes with Vinaigrette

Simple done right. This five-ingredient vinaigrette uses dry mustard instead of prepared mustard, which gives a sharper, more concentrated heat without adding moisture that would water down the emulsion.

A tablespoon of sugar balances the vinegar and lemon, producing a sweet-tangy dressing that works well against the artichoke’s slightly bitter character.

Combine the vinegar, lemon juice, sugar, and dry mustard first, then gradually whisk in the olive oil until the dressing comes together. The gradual addition is what creates a smooth, cohesive emulsion rather than a separated mess.

Serve alongside whole cooked artichokes for leaf-by-leaf dipping, or spoon into the cavity after removing the choke.

Kitchen Tips

• Add oil slowly while whisking continuously for the smoothest dressing
• Dry mustard acts as a mild emulsifier; don’t substitute prepared mustard without adjusting the other liquid amounts
• Taste before serving; some vinegars are sharper than others and the sugar balance may need a slight adjustment
• Make up to an hour ahead, but whisk again just before serving if it separates

Variations

• Herb vinaigrette: Stir in finely chopped fresh tarragon or chives for an herbed version
• Garlic: Add half a clove of minced garlic for a sharper, more savory edge