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1
Trim the sharp tips of the outside artichoke leaves with a sharp knife.
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2
Cut off the top of the artichoke about 1-inch and remove the stem so that the bottom is flat.
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3
Wash the artichoke in cold water and rub all cut surfaces with some of the fresh lemon juice and pulp.
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4
(A round slice of lemon may be tied to the bottom of the artichoke to prevent oxidation of the base.)
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5
Bring water to a boil, add the salt and the remaining pieces of the lemon, rind and all, and place the artichokes base down.
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6
Cover the pot and bring the water to the boil again before lowering the heat to a simmer.
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7
Cook the artichoke at a steady simmer for 35 to 45 minutes or until a leaf pulls easily free from the center.
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8
Allow to cool for 10 minutes in the water, remove cool to room temperature.
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9
When cool some of the cooking juices may be drizzled over the top of the artichokes.
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10
In a stainless steel bowl combine the vinegar, mustard, herbs, salt and pepper and whisk to emulsify.
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11
Add the oil in a small steady stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture.
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12
The dressing may be stored, covered, for up to two weeks in the refrigerator, but should be brought to room temperature before using.
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13
Serve the artichoke with some vinaigrette on the side as a dip for each leaf or drizzled over the heart.
