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1
Prepare artichokes Cut lemon in half and squeeze juice of half into a large bowl of cold water (this is called acidulated water, which will keep the cut artichokes from discoloring), then add one half to the water.
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2
Working with one artichoke at a time, snap off dark outer leaves until you reach ones that are mostly yellow.
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3
Use a paring knife to peel the dark parts from base and stem.
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4
Use a serrated knife to trim dark green top of artichoke until an inch to an inch and a half of the pale part remains.
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5
(If using baby artichokes, halve and add to acidulated water.)
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6
Scrape out purple leaves and fuzzy choke with a small spoon and discard.
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7
Cut artichoke into quarters or eighths through the stem (so the shapes stay intact).
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8
Rub exposed parts with lemon half and add to lemon water.
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9
Poach artichokes Place artichokes in a medium saucepan; add water to cover.
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10
Add salt and bring to a boil.
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11
Reduce to a simmer and cook until artichokes are tender when pierced with the tip of a knife, 8 to 12 minutes for large hearts (6 to 8 minutes for baby artichokes).
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12
Marinate Transfer to a bowl and add vinaigrette.
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13
Let stand at room temperature for 1 hour or refrigerated, covered, up to one week.
