Can be prepared a day ahead.

Select compact, green leafed artichokes. (They will keep up to a week in closed plastic bags in refrigerator.)

To prepare: Wash artichokes, cut off stems at base and remove small bottom leaves. If desired, trim tips of the leaves and cut off about 1 inch from top of artichokes. Stand artichokes upright in a deep saucepan large enough to hold snugly. Add 1/4 teaspoon salt for each artichoke and 2 to 3 inches of boiling water. Add 1 tablespoon lemon juice. Cover and boil gently 30 to 45 minutes or until base can be pierced easily with a fork. Add a little more boiling water if needed. Gently spread leave and remove choke (thistle portion) from center of artichokes with metal spoon. Turn artichokes upside down to drain. Marinate in following dressing.

DRESSING:

1/2 tsp. fine black pepper
1/8 tsp. garlic powder
1/4 tsp. mild mustard
5 tbsp. olive or salad oil
2 tbsp. herb or wine vinegar
1 tbsp. dairy sour cream
1 tbsp. finely chopped parsley
1 tsp. seasoned salt

Combine all ingredients in a bowl. Beat and combine thoroughly. Taste and adjust. Pour over warm artichokes for best flavor, and drained before serving. Or chill artichokes and serve dressing at the table. Or you may garnish artichokes with slices of hand-boiled eggs and use the sauce for dipping the artichoke leaves. I think the core is good eating.