6 tbsp. finely chopped shallots
6 tbsp. white wine vinegar
1 1/3 c. safflower oil
Salt and freshly ground pepper
1 lemon, halved
30 baby artichokes

Combine the shallots and vinegar in a medium bowl. Gradually whisk in the oil. Season with the salt and pepper. Fill a large bowl with cold water. Squeeze in juice from lemon. Peel the outer leaves from the artichokes. Cut 1/2 inch off the tip. Cut all dark green off the base and steam. Place the artichokes in the water in bowl. Having done this with all the artichokes, let stand until ready to cook. Drain the artichokes. Steam until just tender, about 20 minutes. Add to the vinaigrette and toss to coat.