Artichoke Vinaigrette

Recipe by: Leslie Brenner

Here’s a starter or snack that’s at the same time very French, and very Californian.

They’re lovely served warm, or make them ahead and serve them at room temperature. You can even make them a day ahead, keep them covered in the fridge and serve them chilled.

When you're shopping, select artichokes that are firm and tight, with as little bruising as possible.

This recipe makes a single artichoke vinaigrette — nice for two to share as a sit-down starter, or more to nibble on as part of an appetizer spread. To make 2, 3 or 4 artichokes, double, triple or quadruple the artichoke and vinaigrette quantities (half a lemon will still suffice).

Makes 1 artichoke, to serve 2 or more.

Ingredients

• 1 artichoke

• 1/2 lemon or lemon wedge

• 1/8 teaspoon salt

• 1 teaspoon Dijon mustard

• 3 tablespoons extra virgin olive oil

• 1 medium or 2 small shallots, minced (about 1 tablespoon)

• Freshly ground black pepper

Instructions

1. Trim the …