Instructions: In a medium saucepan, combine the wine, water, parsley stems, peppercorns and coriander seed. Position a steamer containing artichokes over the liquid mixture and bring to a simmer over high heat. Cover, allowing artichokes to steam until tender, as tested by inserting a skewer through the center of the heart from the base. Remove from heat. Invert the artichoke to drain. Peel away a few coarse outer leaves. Place in the center of the serving plate.

To make the vinaigrette: In medium bowl, combine the lemon juice, salt, pepper, and olive oil. Add half the parsley and hazelnuts and divide the vinaigrette to broad individual ramekins for dipping. Place a ramekin on each serving plate. Sprinkle the remaining parsley and hazelnuts over the artichokes. Serve with a large bowl in the center of the table for the discarded leaves and chokes.

To eat: Remove the outer leaves with your fingers, dipping the base in the vinaigrette and gently biting the inner base of each leaf to remove the edible section. This section is small but becomes larger as you near the heart. After the leaves are completely removed, take a spoon and carefully scoop the fibrous choke from the heart and discard. Cut the heart into bite-size pieces and enjoy.

This recipe yields 4 servings.

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