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Ingredients

• 1 quart water
• 1 cup plus 2 tablespoons olive oil
• 5 1/2 tablespoons wine vinegar
• 1 small onion, cut into thin slices
• 12 peppercorns
• 5 bay leaves
• 1 1/2 teaspoons salt
• 4 large artichokes
• 2 teaspoons Dijon mustard
• 4 scallions including green tops, chopped
• 6 tablespoons chopped fresh parsley
• 1 1/4 teaspoons lemon juice
• 1/2 teaspoon fresh-ground black pepper

Description

A Generous Portion Of Bay Leaves In The Steaming Liquid Here Permeates The Artichoke Leaves And Hearts With Flavor And Provides An Enticing Aroma As You Serve The Dish. The Scallion Vinaigrette Balances The Sweetness Of The Artichokes.

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