->Artichokes 07 <-

serves: 2

2 large artichokes

2 teaspoons Champagne vinegar

2 teaspoons fresh lemon juice

1 teaspoon finely chopped shallots

1 tablespoon extra virgin olive oil

salt to taste

freshly ground black pepper

Slice about 1 inch off the top of each artichoke and trim the stems.

Remove the tough outer leaves and trim any sharp, thorny leaf tips

with scissors. Put about 2 inches of water in a large pot, insert

a rack or steamer basket into the pot and bring the water to a boil.

Meanwhile, prepare an ice bath. Place the artichokes on the rack

(stem end down) and steam uncovered, until the bottom is tender and 30 to 40 minutes.

Remove the artichokes with a large spoon and plunge them into the

ice bath. Drain and refrigerate until serving time. (Turn the

artichokes upside down and leave them upside down in the refrigerator so that all of the water drains from the leaves.)

In a small bowl, whisk the Champagne vinegar and lemon juice together.

Add the shallots and slowly whisk in the olive oil. Season with

salt and pepper to taste.

Serve the artichokes with a little bowl of vinaigrette to dip the

leaves in.