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Ingredients

• 1 lemon
• 3 quarts water plus 1 tablespoon water, divided
• 1/2 cup dry white wine
• 2 sprigs fresh parsley
• 2 sprigs fresh thyme, or 1/2 teaspoon dried thyme leaves
• 1 bay leaf
• 2 teaspoons salt
• 4 medium artichokes
• 1 tablespoon balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1 clove garlic, finely chopped
• Freshly ground pepper, to taste

Description

Dipping Artichoke Leaves One By One Into Balsamic Vinaigrette Until You Reach The Meaty Heart Is A Leisurely Way To Begin A Meal.

Eating Well