6 large artichokes
6 large artichokes
Cut 1/3 off the top of each artichoke, remove tough leaves and cut off remaining stems
Rub the cut parts with lemon
Bring 8 cups of water to a boil with salt, then add the artichokes and half the lemon
Simmer over low heat for about 30 minutes until tender
Drain and let cool to room temperature
Carefully remove fibrous parts from each artichoke using a spoon; remove all leaves and refrigerate covered in aluminum foil
Mix together in a bowl the oil, lemon juice, red wine vinegar, chopped onion, mustard, salt, and black pepper
Add the artichoke bottoms and refrigerate for 2-3 hours
Arrange the leaves on a plate in a circular pattern overlapping each other
Place the artichoke bottoms over the leaves and drizzle with the remaining sauce
Garnish with lemon slices
Serve 6 portions.
