Ingredients

Steps

• Cut off the artichoke stalk, remove hard outer leaves, and rub with half a lemon.
• Squeeze the remaining lemon into a pan of boiling salted water.
• Boil the artichoke uncovered for 25 to 30 minutes until outer leaves are tender.
• Drain the artichoke and squeeze out excess water by turning it upside down.
• Combine vinegar and mustard in a jar and season to taste.
• Add olive oil to the jar and shake vigorously until thickened.
• Remove the artichoke chokes with a spoon and serve immediately with the vinaigrette.