Artichoke Vinaigrette

Fresh artichokes are a wonderful spring-time vegetable and a real treat - especially when simply boiled and served warm with a lemon vinaigrette dressing. Recipe serves 4 as an appetizer or side dish.

Ingredients:

4 artichokes
2 lemons
1/3 cup virgin olive oil
2 teaspoons smooth Dijon mustard
1 teaspoon black pepper

Method:

1. Rinse artichokes well in cold water. Chop off the stalks and pop them into a pan of boiling water. Squeeze in the juice of a lemon and, for added flavor, drop in the peel as well. Put a plate on top of the artichokes to keep them under the water and boil for 40 minutes.
2. While they are cooking, make the dressing by mixing the olive oil with the mustard, pepper and the juice of the other lemon. Stir well.
3. To test if the artichokes are cooked, pierce the base with a fork. It should be soft. Leave them to drain upside down for a few minutes, then pour over the dressing.
4. To eat, pull out a leaf at a time and suck the fleshy part at the base. When you've enjoyed this experience, you'll find the succulent heart of the vegetable waiting for you. Remove the furry choke before eating the heart.

Brussel Sprouts with Maple and Walnut Vinaigrette

This is a simple way to dress up steamed fresh brussel sprouts. For those who like a slightly sweet touch to their food. Recipe serves 4 as a side dish.

Ingredients:

4 cups brussel sprouts
4 tablespoons sherry vinegar
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1/2 cup walnut oil
Pinch of ground nutmeg
Salt and pepper to taste
1 cup walnuts, coarsely chopped

Method:

1. Cut a cross in the base of each brussel sprout. Steam until tender but firm.
2. Meanwhile, whisk vinegar, maple syrup and mustard together. Gradually whisk in oil. Season with nutmeg, salt and pepper.
3. Toss hot brussel sprouts with walnuts and vinaigrette.

Asparagus with Vinaigrette

A deliciously quick and easy way to serve fresh asparagus that everyone can enjoy. Serve warm or cold as an appetizer or a side dish. Recipe serves 2-4.

Ingredients:

1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Finely chopped parsley and snipped fresh chives to taste
1/2 cup olive oil
1 bunch asparagus

Method:

1. For the vinaigrette, measure mustard into bowl. Whisk in vinegar, sugar, salt, pepper and herbs to taste.
2. Continue whisking, slowly adding oil until mixture thickens. Cover until ready to use.
3. Remove the hard, cut ends of asparagus by breaking or cutting. Nodules should be trimmed from the thick part of the spear with a vegetable peeler or knife. Steam for 5-10 minutes until tender but crisp.
4. Arrange on a plate and drizzle with vinaigrette.