Instructions: Put the lemon, water, parsley, bay leaf, peppercorns, and thyme in a large pot. Bring to a boil over high heat.

While the water is boiling, prepare the artichokes. Slice 1/4 inch off the top of each artichoke. Cut the stems off each, flush with the base, and clip the sharp point at the tip of each leaf with scissors.

Put the artichokes into the boiling water, cover, and cook until the leaves can be pulled from the stem easily, 40 to 50 minutes.

In the meantime, combine all the yogurt-mustard ingredients in a blender and mix at high speed until smooth. Transfer the dressing to a small serving bowl and place it in the center of a large platter.

When the artichokes are done, Slice them in half vertically and remove the fuzzy inner chokes. Arrange the artichoke halves cut side down around the yogurt mustard on the platter.

This versatile vegetable can be served as a side dish or an Irappetizer.

For festive presentation, I scoop the yogurt mustard into a hollowed out red bell pepper and sprinkle a little paprika on top. A few lemon wedges and cherry tomatoes scattered over the artichoke halves add a splash of color. The dish holds up well and can be made hours in advance; just cover and store in the refrigerator.

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