This recipe for Artichokes with Creamy Tarragon Vinaigrette is another in our series from food and travel writer Ann Mah’s new cookbook “Instantly French.” Her book provides instruction for creating classic French dishes with your modern electric pressure cooker.
“Many French families still serve lunch or dinner in four courses—entrée, plat, fromage, dessert—and the first course is often vegetables, because ‘they fill you up before the main dish,’ says my friend Thomas. In his family, the steamed artichoke, prepared in the pressure cooker and accompanied by tarragon vinaigrette, has always been the typical summer starter. (As I’ve discovered, artichokes and tarragon are considered a classic pairing in France, like tomatoes and basil in Italy.) If you can’t find tarragon flavored vinegar, use regular and stir in a pinch of fresh tarragon. Note that the cooking time of the artichokes will vary depending on their size.”
Copyright © 2018 by Ann Mah. Reprinted with permission of St. Martin’s Griffin.