4 globe artichokes
2 tbsp. lemon juice or good quality vinegar
vinaigrette dressing (see below)

Cut or break off the stem of the artichokes. Using kitchen scissors, trim off 1/2-inch of the leaf points.

In a pot, bring enough salted water to cover the artichokes to a boil (water should taste like ocean brine). Add lemon juice or vinegar to water, and simmer artichokes for 20-25 minutes, or until tender (the older the artichoke, the longer it may take to cook). Test to see if the artichokes are cooked by pulling off a leaf; it should pull away easily.

Drain well and rinse briefly under cold water. Squeeze dry gently in a clean towel. Remove hearts and chokes. Serve hearts, upside down, garnished with a little freshly minced parsley and the vinaigrette below.

Vinaigrette Dressing:

6 tbsp. extra virgin olive oil
2 cloves minced garlic
2 tbsp. red wine vinegar
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. sugar or honey
1/2 tsp. Dijon mustard
1/4 tsp. basil
1/4 tsp. oregano

Combine seasonings with the vinegar. Add the oil gradually, whisking well with a wire whisk or fork.

Serve cold or at room temperature.

4 Servings.

Submitted by: CM