Ingredients

5-6 teaspoons lemon juice
1/2 teaspoon Dijon-style mustard
1/3 cup olive oil or vegetable oil
1 tablespoon minced shallots or green onion
1/8 teaspoon salt
Dash freshly ground pepper
2 medium cooked California artichokes, hot or cold

Combine lemon juice and mustard in small bowl. Gradually whisk in oil. Stir in shallots, salt and pepper. Place in small serving bowl. If desired, remove petals from artichoke and arrange on platter around mustard mixture. Remove and discard small inner petals and fuzzy centers. Cut bottom into small pieces and add to platter. Makes 4 appetizer servings.

Directions

To cook the artichokes: Stand artichokes in deep saucepan or pot with 3 inches boiling, salted water. Cover and boil gently 25-40 minutes, depending on size, or until petal near center pulls out easily. Stand artichokes upside down to drain.