Artichokes with Vinaigrette

Ingredients

• 4 small artichokes
• 10 tbsp olive oil
• 6 tbsp champagne vinegar
• Lemon juice
• Salt
• white pepper
• 1 edible flower (e.g., marigold, rose petals, violet, etc.)

Instructions

1. 1.

   Remove the stems and tough outer leaves from the artichokes. Trim the leaf tips to about one third of their length with a kitchen shears. Cook the artichokes in salted water with a splash of lemon juice for approximately 40 minutes.

2. 2.

   Whisk oil and vinegar together, seasoning heavily with salt and pepper. Pick off the flower petals and, if desired, cut them into strips. Stir them into the vinaigrette.

3. 3.

   Drain the artichokes. Arrange them on four plates with the vinaigrette.

4. 4.