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Lemon Vinaigrette for Marinated Baby Artichokes

Use this dressing for our Marinated Baby Artichokes.

  • Yield: Makes about 1 cup

Source: Martha Stewart Living, July 2001


  • 1 shallot, finely chopped
  • 2 tablespoons Dijon mustard
  • 4 tablespoons white-wine vinegar
  • 3 tablespoons freshly squeezed lemon juice
  • Coarse salt and freshly ground pepper
  • 3/4 cup plus 2 tablespoons olive oil
  • 1 tablespoon tarragon, finely chopped


  1. In a bowl, whisk shallot, mustard, vinegar, lemon juice, salt, and pepper. Slowly add oil while whisking. Stir in tarragon.

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