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1
Cook potatoes in large pot of boiling salted water until just tender, about 22 minutes.
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2
Drain well.
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3
Cool.
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4
Cut into 1-inch pieces.
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5
Halfway fill large bowl with cold water.
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6
Squeeze in juice from half of lemon.
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7
Cut second lemon half in half.
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8
Cut off stem from 1 artichoke and rub exposed area with cut side of lemon piece.
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9
Starting from base of artichoke, bend each leaf back and snap off where leaf breaks naturally.
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10
Continue until light green leaves are exposed.
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11
Cut off top 2 inches of artichoke above heart.
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12
Using small sharp knife, cut off all dark green areas.
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13
Cut artichoke heart into quarters.
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14
Rub all cut surfaces with lemon piece.
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15
Cut out choke and pink inner leaves from each section and discard.
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16
Place artichoke heart sections in water with lemon juice.
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17
Repeat with remaining artichokes.
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18
Combine 1 2/3 cups water, olive oil, wine, peppercorns, coriander and thyme in heavy large saucepan and bring to boil.
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19
Drain artichokes.
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20
Add to saucepan.
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21
Cook until tender, about 15 minutes.
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22
Drain.
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23
Cool.
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24
Cut into slices.
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25
(Potatoes and artichokes can be made 1 day ahead.
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26
Cover separately and refrigerate.)
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27
Mix potatoes, artichoke slices, red onion, green onions, tomato, olives and basil in large bowl.
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28
Mix lemon juice and mustard in medium bowl.
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29
Gradually whisk in olive oil.
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30
Mix into salad.
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31
Season to taste with salt and pepper.
