Artichokes Vinaigrette

Ingredients

• 4 medium artichokes 
• Cold water 
• 1 teaspoon salt 
• ½ teaspoon finely minced garlic

Dressing

• ½ cup olive oil 
• 2 Tablespoons wine vinegar 
• 2 teaspoons fresh lemon juice 
• 1 teaspoon finely minced garlic 
• ¼ teaspoon salt 
• ½ teaspoon white pepper 
• 1/8 teaspoon dry mustard 
• 1 teaspoon finely minced parsley

Combine all the ingredients in a jar with a lid and shake. 

For the artichokes:

Trim the stems and if desired, snip off pointed ends of leaves.

Turn them upside down and pound on flat surface to open them up a little.

Place them, stem end down, side by side in a heavy pot. Add about an inch of cold water to pot.

Sprinkle the salt and garlic over the artichokes.

Turn the heat to high and bring the water to a boil. Cover the pot loosely and reduce heat to low. Cook for 40-45 minutes. They are ready when a pulled leaf is tender on the inside.

Remove from water and drain upside down. Allow to cool to room temperature.

Place one artichoke on a large plate with the vinaigrette dressing in a small glass bowl for dipping.

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