INGREDIENTS

INSTRUCTIONS

1. Remove the stems from the artichokes, bending back until it snaps off,
or cut with a paring knife.
2. Immediately rub the bottoms with one of the lemon halves. Pull off the
tough leaves until you are left with tender leaves.
3. You will see immediately where the artichoke bottom is; cut off the cone
leaves, leaving the bottom (or heart).
4. Remove the choke using a teaspoon. Using a paring knife, cut around the
heart to remove all bits of green. Place in a large bowl of acidulated
water.
5. Bring a large pot of water to a boil, add the juice of the remaining
lemons and two teaspoons of salt. Add the artichoke hearts and simmer for
15-20 minutes or until just tender when pierced with a knife.
6. Remove from the heat and allow to come to room temperature in the water.
Cut into quarters.
How to Prepare the Vinaigrette:
1. Place the vinegar, mustard, and garlic in a blender and blend until
smooth.
2. With the motor running, slowly, drop by drop at first, add the olive oil
until emulsified. Season with salt and pepper.
3. Place the artichokes in a medium bowl, toss with the vinaigrette and
stir in the chopped parsley. Cover and refrigerate at least 3 hours.
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