Cut the base of the artichokes and remove leaves from the bottom. Make a cross-shaped incision at the base of the artichoke . Using a sharp knife, remove the upper third of the artichoke. . Be sure to rub the cut parts with half a lemon to prevent them from darkening. With a teaspoon remove the "hay" from the center of the artichoke, taking care not to damage it. Drizzle with lemon juice, then close the leaves. In a pot of boiling salted water, cook the artichokes in boiling salted water for 20 to 30 min. Check the tenderness by pricking them with a fork. The leaves should come off easily. Drain and set aside. In a bowl, make a vinaigrette with mustard, vinegar, garlic, cayenne pepper, herbs of Provence, oil, and salt and pepper. To eat, pull each leaves, soak in the dressing and scrape the tender part with the teeth. Then consume the bottom of the artichoke with a knife and fork, accompanied by vinaigrette.
Artichoke recipe
