Ingredients
1quartwater
1cupolive oi,(plus 2 tbs)
5½tbspwine vinegar
1smallonion
12peppercorns
5bay leaves
1½tspsalt
4largeartichokes
2tspDijon mustard
4scallions,including green tops
6tbspfresh parsley,chopped
1¼tsplemon juice
½tspfresh ground black pepper
Preparation
In a large wide stainless-steel pot, combine the water, the 2 tablespoons oil, 1½ tablespoons of the vinegar, the onion, peppercorns, bay leaves, and ¼ teaspoon of the salt. Bring to a boil.
Cut the stems off the artichokes and cut off the top third of the leaves.
If you desired, use scissors to cut off the tips from the remaining leaves to remove the thorns.
Put the artichokes in the pot, stem ends down. Cover and bring back to a boil.
Reduce the heat and simmer for 30 to 40 minutes until the bases of the artichokes are tender when pierced with a small knife.
In a small glass or stainless-steel bowl, whisk together the mustard, the remaining 4 tablespoons vinegar, the scallions, parsley, lemon juice, the remaining 1¼ teaspoons salt, and the ground pepper
Add the remaining 1 cup oil slowly, whisking.
Serve each artichoke with a small bowl of vinaigrette alongside for dipping/
