Ingredients

• 1 lemon
• 2 pounds baby artichokes, tough outer leaves removed
• Lemon Vinaigrette, recipe follows
• 4 sprigs thyme

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Instructions

1. Fill a bowl with cold water; juice lemon into water; set aside. Trim artichoke tops; trim tough stems; halve lengthwise. Trim any pink choke from center, leaving half-intact. Transfer to acidulated water.
2. Bring a saucepan of water to a boil over high heat. Drain artichokes; add to boiling
3. water. Reduce heat to medium; gently simmer artichokes until just tender, 5 to 7 minutes. Drain; set aside.
4. Toss artichokes with 1/2 cup vinaigrette; transfer to a serving dish. Strip leaves from 1 thyme sprig. Sprinkle on artichokes; use remaining sprigs for garnish. Transfer remaining vinaigrette to a serving bowl; serve with artichokes.
5. Lemon Vinaigrette:
6. 1 shallot, finely chopped
7. 2 tablespoons Dijon mustard
8. 4 tablespoons white-wine vinegar
9. 3 tablespoons freshly squeezed lemon juice
10. Coarse salt and freshly ground pepper
11. 3/4 cup plus 2 tablespoons olive oil
12. 1 tablespoon finely chopped tarragon leaves
13. In a bowl, whisk shallot, mustard, vinegar, lemon juice, salt, and pepper. Slowly add oil while whisking. Stir in tarragon.
14. Yield: about 1 cup