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Marinated Baby Artichokes

  • servings: 6




  • 2 pounds baby artichokes, tough leaves and stems removed
  • 1 lemon
  • 1 shallot, finely chopped
  • 2 tablespoons Dijon mustard
  • 7 tablespoons white-wine vinegar
  • 3/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped fresh tarragon
  • Coarse salt and freshly ground pepper
  • 4 sprigs fresh thyme


  1. Step 1

    Fill a large bowl with cold water; juice the lemon into the water; set aside. Halve artichokes; if they have any pink choke, trim it from the center, leaving artichoke half intact. Transfer artichokes to acidulated water.

  2. Step 2

    Bring a large saucepan of water to a boil over high heat. Drain artichokes, and add to boiling water. Reduce heat to medium; gently simmer artichokes until just tender, 5 to 7 minutes. Remove from boiling water, and drain; set aside.

  3. Step 3

    Make vinaigrette: In a medium bowl, whisk shallot, mustard, and vinegar. While whisking, slowly add oil. Stir in tarragon; season with salt and pepper. In a large bowl, toss artichokes with 1/2 cup vinaigrette; transfer to a serving dish. Strip leaves from one sprig of thyme, and sprinkle on artichokes. Use remaining sprigs for garnish. Serve artichokes with remaining vinaigrette on the side.

Martha Stewart Living, July 2001