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Artichokes in Tarragon-Cumin Vinaigrette
Source: dLife

A simple dish made of artichokes marinated in a cumin and tarragon vinaigrette

Prep Time: 30 minutes
Cook Time: 60 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 66.4
Total Carbs 4.8 g
Dietary Fiber 1.7 g
Sugars 0.8 g
Total Fat 5.0 g
Saturated Fat 0.7 g
Unsaturated Fat 0.5 g
Potassium 31.5 mg
Protein 1.3 g
Sodium 114.7 mg
Dietary Exchanges
1 Fat , 1 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 tbsp  rice vinegar
0.3333 cup  rice vinegar
2 tbsp  extra virgin olive oil
1 tbsp  cumin seeds
1 tsp  black peppercorns
3 each  fresh artichokes
0 1/4 cup  fresh chopped red onion
2 tsp  fresh tarragon
1 tbsp  dijon mustard
1 each  medium garlic cloves
1 pinch  salt
  1. Combine 3 quarts water with 3 tablespoons vinegar, 1 teaspoon oil, cumin, and peppercorns. Place a lid on pot and let mixture boil over high heat.
  2. Cut off the top 1 inch of artichokes. Remove bottom small leaves as well as any sharp outer leaves. Slice artichokes in half lengthwise and rinse.
  3. Place artichokes in boiling water and place lid back on pot. Let mixture boil 14 to 18 minutes or until artichokes are tender.
  4. Remove artichokes from water and place on a plate. Strain water through a colander saving 1 1/3 cups liquid and the spice mixture.
  5. Combine 1 1/3 cups cooking liquid with spice mixture, 1/3 cups vinegar, 2 tablespoons oil, tarragon, mustard, and garlic.
  6. Place artichokes in bowl with liquid and season with salt. Let marinate, in refrigerator for up to 1 day, flipping artichokes every 30 minutes.

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