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Ingredients

• 4 - 5 large whole artichokes or 12 to 15 baby artichokes
• 2/3 cup extra-virgin olive oil
• 1/3 cup white wine vinegar
• 1/3 cup thinly sliced green onions
• 2 tablespoons Dijon-style mustard
• 2 tablespoons snipped fresh tarragon or 2 tsp. dried tarragon, crushed
• Sea salt or salt
• Black pepper
• Extra-virgin olive oil
• 2 lemons, each cut into 8 to 10 wedges

Description

This Recipe Gives You The Option To Either Boil Or Grill The Artichokes For A Side Dish That Replaces Potatoes. The Tarragon Drizzle Complements Both Cooking Methods.

Better Homes And Garden