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1
Put the lemon, water, parsley, bay leaf, peppercorns, and thyme in a large pot.
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2
Bring to a boil over high heat.
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3
While the water is boiling, prepare the artichokes.
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4
Slice 1/4 inch off the top of each artichoke.
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5
Cut the stems off each, flush with the base, and clip the sharp point at the tip of each leaf with scissors.
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6
Put the artichokes into the boiling water, cover, and cook till the leaves can be pulled from the stem easily, 40 to 50 min.
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7
In the meantime, combine all the yogurt-mustard ingredients in a blender and mix at high speed till smooth.
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8
Transfer the dressing to a small serving bowl and place it in the center of a large platter.
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9
When the artichokes are done, Slice them in half vertically and remove the fuzzy inner chokes.
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10
Arrange the artichoke halves cut side down around the yogurt mustard on the platter.
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11
This versatile vegetable can be served as a side dish or possibly an Irappetizer.
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12
For festive presentation, I scoop the yogurt mustard into a hollowed out red bell pepper and sprinkle a little paprika on top.
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13
A few lemon wedges and cherry tomatoes scattered over the artichoke halves add in a splash of color.
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14
The dish holds up well and can be made hrs in advance; just cover and store in the refrigerator.
