Cooked Artichokes with Vinaigrette

Cut artichokes smoothly at the bottom, cut away the outer and small lower leaves. Cut off the woody tops, pull upper leaves apart a little and remove the hay. Mix lemon juice with a little water and immediately place cleaned artichokes in the lemon water (to prevent discoloration). In a large pot, bring enough salted water to a boil. Place artichokes in, add lemon water and cook covered until tender, about 40 minutes. Meanwhile, for the vinaigrette, wash herbs, drain well and chop finely. Loosely whisk lemon juice with olive oil and Dijon mustard, stir in cold artichoke stock, add chopped herbs and season everything with salt and pepper. Lift softly cooked artichokes out of the broth. Turn upside down and drain a little and serve either warm or cold with the herb vinaigrette.

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