Artichokes Vinaigrette

Artichokes

• 4 globe artichokes

• 3 teaspoons lemon juice

• 3 teaspoons salt

• 6 quarts boiling water

1. To prepare artichokes, remove the first layer of outer leaves, cut off the stems flush with the base, and cut off 1” from the tops.

2. Open up the leaves with your fingers so that you can remove the choke, which you will find in the center of the artichoke just above the base. Its fibrous, silky appearance makes the choke easy to spot. Dig it out with a sharply pointed spoon, taking care to remove it all.

3. Close the leaves back together, and to keep them tightly closed while the artichoke cooks, tie white string around the middle of each.

4. Place the artichokes in the boiling water, and add the lemon juice and salt. Cover, and keep the water at a lively boil. After 15 minutes, test by pulling a leaf. If it pulls out easily, the artichokes are done; if not, continue cooking a few minutes longer.

5. When they are cooked, remove them with a large slotted spoon and place them upside down to drain on a rack that has been placed over a bowl.

6. When they have cooled, remove them to a dish, cover, and set in a cool place or in the refrigerator. Lightly spoon vinaigrette sauce over them about a half hour before serving.

Vinaigrette Sauce

• ⅓ cup lemon juice

• ⅔ cup olive oil

• 1 teaspoon finely cut chervil (omit if fresh is not available)

• 1 teaspoon finely cut parsley

• ½ teaspoon dry mustard

• ½ teaspoon grated onion

• Salt to taste

• Freshly ground black pepper

1. Dissolve the salt and mustard in the lemon juice. Combine all ingredients well in a clean jar with a tight cover and shake. Shake again before using.