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Foundational understanding of the four elements of good cooking
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Tender artichoke hearts — antipasto, dips, pasta, pizza
Soft brined peppercorns — steak au poivre, cream sauces
Professional-grade blender — silky purees, hot soups, nut butters
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Foundational understanding of the four elements of good cooking
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Tender artichoke hearts — antipasto, dips, pasta, pizza
Soft brined peppercorns — steak au poivre, cream sauces
Professional-grade blender — silky purees, hot soups, nut butters
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In a medium bowl, whisk together the lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in the artichokes. Divide the greens among individual plates and top with the vinaigrette.