Chilled Whole Artichoke Recipe

Trim and acidulate

Fill a large bowl with cold water and squeeze in half the lemon; drop the squeezed lemon halves into the water to keep trimmed artichokes from browning. Using a sharp knife, cut about 1 inch off the top of each artichoke to remove the thorny tips. Trim the stem so the artichoke can sit flat (leave about 1/2 inch of stem) and remove any small tough outer leaves at the base. Use kitchen shears to trim the pointed tips of remaining outer leaves if desired. Immediately rub the cut surfaces with the remaining lemon half and submerge each artichoke in the lemon water.

Simmer

In a large pot, combine 4 cups water and 1 tablespoon salt and bring to a rolling simmer. Remove artichokes from lemon water, shake off excess and place them stem-side up in the simmering water. Cover and simmer gently until an outer leaf pulls away easily and the choke is tender when pierced with a paring knife through the base — about 25–35 minutes for medium artichokes. Times vary with size.

Cool

Using tongs, transfer cooked artichokes to a bowl of ice water or an ice bath for 5 minutes to stop cooking and set the color. Drain well and pat dry. Let cool completely at room temperature (about 30–40 minutes) or refrigerate uncovered until chilled (at least 1 hour) before serving. Chilled artichokes can be held refrigerated (covered) up to 24 hours.

In a medium bowl, whisk together the white wine vinegar, Dijon mustard, minced garlic, honey and fresh lemon juice until combined.

Slowly drizzle in the olive oil while whisking vigorously to create an emulsion. Alternatively, combine ingredients in a jar and shake vigorously until emulsified.

Stir in the chopped parsley, rinsed capers (if using), salt and freshly ground black pepper. Taste and adjust seasoning: add more lemon juice for brightness, a pinch more honey for balance, or a touch more salt as needed. Chill the vinaigrette in the refrigerator for at least 20 minutes to allow flavors to meld.

Place each chilled whole artichoke on a platter. Serve the vinaigrette in a small bowl alongside for dipping leaves and heart. Provide a small bowl for discarded leaves if desired.

To eat, pull off an outer leaf, dip the base in the vinaigrette, pull the leaf through your teeth to scrape off the tender flesh, and discard the fibrous tip. Once leaves are removed, remove the fuzzy choke with a spoon to reveal the heart; slice or quarter the heart and dip in vinaigrette.

Garnish with extra lemon wedges and a light sprinkle of coarse sea salt over the hearts if desired. Serve chilled or at cool room temperature.