Chef Robert Chambers
    Bombard Society
    Beaune, France




    Artichokes
    • 8 ea. globe artichokes
    • 10 ea. peppercorns
    • bouquet garni
    • 1 ea. lemon

    Vinaigrette Dressing:
    • 6 Tbsp. wine vinegar
    • 6 Tbsp. lemon juice
    • 4 Tbsp. dijon mustard
    • 2 cups olive oil
    • 2 Tbsp. Herbes de Provence
    • salt & pepper

    Make the Vinaigrette Dressing:

    In a bowl combine the vinegar, lemon juice and dijon mustard. Add the olive oil in a stream, whisking. Whisk in the Herbes de Provence, salt and pepper.

    Break the stems from the artichokes to remove any tough fibers. Trim the spines from the leaves with a scissors. Rub the cut edges with a lemon. Bring a very large kettle of salted water to a boil and whisk in the vinaigrette. Add the peppercorns, the bouquet garni and the artichokes. Simmer for 30 to 40 minutes, until a leaf can be pulled out easily. Let the artichokes cool in the liquid. Drain and serve.