Purple artichokes



Preparation: 20 minutes

Cooking: 20 minutes



For 4 people:


  • 16 pepper artichokes
  • 50 g of flour
  • 20 g of olive oil
  • 20 g of coarse salt



  • 20 g of Moutarde Royale® au cognac Pommery®
  • 20 g of wine Pommery® vinegar
  • 40 g of grape seed (or peanut) oil
  • Salt and pepper

Imprimer la recette

Purple artichokes, Vinaigrette with Moutarde Royale® au cognac Pommery®




  • For the white cooking liquid: mix 2 liters of water with the flour, olive oil and coarse salt. Mix well with a whisk.
  • To turn the artichokes: remove the bottom stem, then using a very sharp knife, turn to remove the green leaves and keep only the heart (many tutorials are available on the internet).
  • Put these artichoke bottoms in the white cooking liquid and bring to a simmer. Check doneness with the tip of a knife.
  • When the artichokes are cooked, cool them, then remove the hearts in the center with a melon baller/scooper
  • Make the vinaigrette by mixing the Royal Mustard® with Pommery® cognac, the Pommery® Wine Vinegar, salt, pepper, and whisk with the grape seed (or peanut) oil.
  • Pour this vinaigrette into the small artichokes.
  • Finish with a little fleur de sel and a turn of the pepper mill.


Recipe imagined and produced by chef Frederic Le Guen-Geffroy

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