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| | French Artichokes Vinaigrette
6 artichokes
1/2 lemon
1 teaspoon of salt
Vinaigrette sauce:
1/2 teaspoon of salt
freshly ground black pepper
1 clove garlic, crushed
1/2 teaspoon of mild Dijon mustard
2 tablespoons of vinegar
6 tablespoons of light olive oil or salad oil
3 tablespoons of parsley, finely chopped
3 tablespoons of chives, finely chopped
1 tablespoon of capers
1 tablespoon of sweet gherkins, finely chopped
1 hard boiled egg, finely chopped
Cut off the artichoke stems very close to the bottom. This will enable them to stand without tipping when they are served. Remove any blemished outer leaves. Snip off the point of each leaf with a pair of scissors, cutting about 1/4 inch down each leaf. Plunge artichokes into a large pot of simmering salted water. Add lemon half. Cover and simmer 45 minutes or until a leaf will pull away easily. Combine the ingredients for the vinaigrette sauce in the order listed. Serve sauce in individual small containers. Serve artichokes hot or cold. 6 servings
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