- 1 medium globe artichoke
- ½ lemon
- 2 tbsp red wine vinegar
- 1 heaped tbsp Dijon mustard
- salt and freshly ground black pepper
- 5 tbsp olive oil
- Cut off the stalk of the artichoke and remove any hard outer leaves. Rub with half a lemon.
- Squeeze the remaining lemon juice into a pan of rapidly boiling, salted water. Plunge the artichoke into the water and boil uncovered for 25 to 30 minutes, until the outer leaves are easily detached. Drain well.
- Turn the artichoke upside down and squeeze out the water.
- While you are cooking the artichoke, make the vinaigrette. Combine the vinegar and mustard in a small lidded-jar and season to taste.
- Pour in the olive oil, before screwing on the lid and shaking vigorously to make a thick dressing. Taste, adding more mustard, vinegar and seasoning if necessary. The dressing will keep in the fridge for several days
- Remove the artichoke chokes carefully using a spoon, and serve straight away with the vinaigrette, before they discolour.