Instructions: 1. Remove the stems from the artichokes, bending back until it snaps off, or cut with a paring knife.

2. Immediately rub the bottoms with one of the lemon halves. Pull off the tough leaves until you are left with tender leaves.

3. You will see immediately where the artichoke bottom is; cut off the cone leaves, leaving the bottom (or heart).

4. Remove the choke using a teaspoon. Using a paring knife, cut around the heart to remove all bits of green. Place in a large bowl of acidulated water.

5. Bring a large pot of water to a boil, add the juice of the remaining lemons and two teaspoons of salt. Add the artichoke hearts and simmer for 15-20 minutes or until just tender when pierced with a knife.

6. Remove from the heat and allow to come to room temperature in the water.

Cut into quarters.

How to Prepare the Vinaigrette:
1. Place the vinegar, mustard, and garlic in a blender and blend until smooth.

2. With the motor running, slowly, drop by drop at first, add the olive oil until emulsified. Season with salt and pepper.

3. Place the artichokes in a medium bowl, toss with the vinaigrette and stir in the chopped parsley. Cover and refrigerate at least 3 hours.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.