Instructions: Fill a bowl with cold water; juice lemon into water; set aside. Trim artichoke tops, trim tough stems, remove tough outer leaves and halve lengthwise. Trim any pink choke from center, leaving half intact. Transfer to lemon water.

Bring a saucepan of water to a boil over high heat. Drain artichokes; add to boiling water. Reduce heat to medium; gently simmer artichokes until just tender, 5 to 7 minutes. Drain; set aside.

Make the Lemon Vinaigrette: In a bowl, whisk shallot, mustard, vinegar, lemon juice, salt, and pepper. Slowly add oil while whisking. Stir in tarragon, and use immediately. (

Makes about 1 cup)

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, and serve with artichokes.

This recipe yields 6 to 8 servings.

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