Marinated Artichoke Hearts With Lemon Vinaigrette

Directions

1. Fill a bowl with cool 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.
2. Bring a saucepan of water to a boil over high heat. Drain artichokes; add in to boiling water. Reduce heat to medium; gently simmer artichokes till just tender, 5 to 7 min. Drain; set aside.
3. Make the Lemon Vinaigrette: In a bowl, whisk shallot, mustard, vinegar, lemon juice, salt, and pepper. Slowly add in oil while whisking. Stir in tarragon, and use immediately. (
4. Makes about 1 c.)
5. Toss artichokes with 1/2 c. 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.
6. This recipe yields 6 to 8 servings.