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Artichoke Vinaigrette

4 baby artichokes

1/2 t. Dijon mustard

2 oz. white wine vinegar

juice of 1 small lemon

6 oz. olive oil

fresh ground black pepper

sea or kosher salt

Optional: 1 t. finely chopped chives.

Trim the artichokes' outer leaves. Wash artichokes and turn upside down to drain. In a stainless steel bowl, combine and whisk mustard, vinegar and lemon juice. Continue to whisk and add the oil slowly in a slow, steady stream. Add salt and pepper to taste and chives if desired. Serve in small bowls for dipping. Tear off artichoke leaves and dip in sauce.

If baby artichokes aren't available, use larger ones that have been cooked until tender. Trim and wash artichokes. Heat 1 quart water, juice of 1 lemon and a pinch of salt. Add artichokes and weigh them down with a large serving spoon, or a lid from a small pot. Cook at a low simmer until tender (a toothpick should just pierce the bottom of the artichoke), about 15 minutes.

Yield: 4 servings

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