Artichokes With Tarragon Drizzle


  • 4 - 5 large whole artichokes or 12 to 15 baby artichokes
  • 2/3 cup extra-virgin olive oil
  • 1/3 cup white wine vinegar
  • 1/3 cup thinly sliced green onions
  • 2 tablespoons Dijon-style mustard
  • 2 tablespoons snipped fresh tarragon or 2 tsp. dried tarragon, crushed
  • Sea salt or salt
  • Black pepper
  • Extra-virgin olive oil
  • 2 lemons, each cut into 8 to 10 wedges


This Recipe Gives You The Option To Either Boil Or Grill The Artichokes For A Side Dish That Replaces Potatoes. The Tarragon Drizzle Complements Both Cooking Methods.

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