Steamed Artichokes with Tarragon-Mustard Vinaigrette

Steaming is the most basic way to cook artichokes. In this recipe, aromatics like peppercorns and bay leaves in the cooking water add extra flavor.

For the vinaigrette

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  1 small shallot, minced
  
  


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  1 Tbs. red wine vinegar
  
  


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  Sea salt
  
  


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  1 tsp. Dijon mustard
  
  


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  1 tsp. whole-grain mustard
  
  


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  1/2 cup extra-virgin olive oil
  
  


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  2 Tbs. chopped fresh tarragon
  
  


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  1 Tbs. chopped fresh flat-leaf parsley
  
  

For the artichokes

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  Six 1x3-inch strips lemon zest, white pith removed
  
  


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  1 Tbs. black peppercorns
  
  


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  2 dried bay leaves
  
  


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  2 thyme sprigs
  
  


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  Two 3- to 4-inch sprigs fresh tarragon
  
  


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  Kosher salt
  
  


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  4 large artichokes, trimmed 
  
  

Make the vinaigrette

Mix the shallot with the vinegar and 2 pinches sea salt and let sit for 5 minutes to mellow the flavors. Whisk in the two mustards and then slowly whisk in the olive oil in a slow, steady stream. When the oil has been incorporated, add the tarragon and parsley.

Prepare the artichokes

In a 6- to 8-quart stockpot, combine 2 cups water with the lemon zest, peppercorns, bay leaves, thyme, tarragon, and 1 tsp. salt and bring to a boil over high heat. Put a steamer basket in the pot and arrange the artichokes bottom side down in the basket. Sprinkle the artichokes with 1 tsp. salt. Cover, reduce the heat to a simmer, and steam until completely tender and the leaves pull away easily, 30 to 45 minutes. Serve the artichokes hot or at room temperature with individual dipping bowls of the vinaigrette.