Skip To Content

Lemon Artichoke Vinaigrette

20 min
20 min prep
0 min cook

Serves 12

Ingredients

  • 1 tbsp Dijon mustard
  • 1 cup Extra virgin olive oil
  • 3 Garlic cloves, smashed
  • 1 tbsp Red wine vinegar
  • 14 oz Artichoke hearts, drained and rinsed
  • 1/3 cup Fresh lemons, juiced

Instructions

  1. Combine artichokes, garlic, lemon juice, red wine vinegar, and Dijon mustard.
  2. Blend everything on low speed, and slowly add oil until an emulsion forms. Season to taste as needed with salt and pepper.
  3. Chef's Note: I like my vinaigrettes a little thicker, if a thinner dressing is desired add 1/4 cup of water.

Nutrition

4gCarbs
18gFat
1gProtein

Nutrition Facts

12 servings

  • Amount Per Serving
    Calories180
  • % Daily Value*
  • Total Fat
    • 18g
    • 28%
  • Saturated Fat
    • 2.5g
    • 13%
  • Trans Fat
    • 0g
  • Cholesterol
    • 0mg
  • Sodium
    • 230mg
    • 10%
  • Total Carbohydrate
    • 4g
    • 1%
  • Dietary Fiber
    • 1g
  • Sugars
    • 0g
  • Protein
    • 1g
  • Vitamin C
    • 10%
  • Calcium
  • Iron
  • Vitamin A
    • 2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.