Artichokes

• 4 artichokes
• A pot full of water
• 1/2 cup white wine
• tablespoon flour
• salt

Vinaigrette

• 1/4 cup Dijon mustard
• 1/4 cup white wine vinegar
• salt and pepper
• 1 to 2 teaspoons finely chopped shallot
• 2 teaspoons honey
• 1/2 cup light olive oil

Procedure

1. First, busy yourself trimming the artichokes. Holding the globe down on the counter, force all your weight onto the overhanging stem so that it snaps off—this is better than cutting because it removes tough fibers from the heart. And it allows the artichoke to sit up on the plate with excellent posture. But, secretly, I love the stems, so I run a paring knife around them to cut off the tough skin and the ends, and I throw them in the pot as well.
2. Next, take a serrated knife and cut off the top of the artichoke where all the top leaves meet. Then, take kitchen shears and snip the sharp tip off all the remaining leaves. Intricate, but easy enough, and you’re done.
3. Put the artichokes and the stems in the water, wine, and flour mixture. Weigh the artichokes down with a plate so they are fully submerged in the water. Cover, and bring to a boil. Add a handful of salt, reduce the heat to a simmer, and cover mostly, leaving a bit of room for steam to escape, or the pot will probably boil over.
4. Once the water has boiled, simmer for an additional 45 minutes to one hour, or until the leaves come off easily, and are tender enough to eat.
5. Meanwhile, make the vinaigrette by whisking together all the ingredients except the oil. Then, add the oil a little bit at a time, and whisk to emulsify. I find that using a small whisk really helps the emulsification process.
6. When the artichokes are tender, remove them gently from the water, and sit them in a bowl upside down. This will allow any excess water to drain away from the flesh of the artichoke.
7. Refrigerate until cool. Serve with the vinaigrette.