1 medium globe artichoke
1 heaped tbsp Dijon mustard
5 tbsp olive oil
2 tbsp red wine vinegar
salt and freshly ground black pepper
Prepare the artichoke
Cut the stalk off the globe artichoke and remove the hard outer leaves. Rub with the half lemon.
Cook the artichoke
Bring a medium sized pan with hot water to the boil and squeeze in the rest of the lemon juice from the half lemon. Boil the artichoke with the saucepan uncovered for 25 – 30 minutes. The outer leaves should be able to be easily detached. Drain well and put on kitchen roll. Turn the cooked artichoke upside down and squeeze out excess water.
Make the vinaigrette
This can be made while the artichoke is boiling. Put the mustard and vinegar in a small jar with a lid with salt and pepper to taste. Put lid on and shake vigourously. Add olive oil, place lid back on and shake vigourously again. The dressing should be thicker. Add more vinegar, oil or mustard if required after tasting.
Using a spoon remove the chokes carefully from the globe artichokes, and serve immediately with the vinaigrette. The chokes will discolour if not served immediately.
The vinaigrette can be kept in the fridge for several days.