- 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.