Marinated Artichoke Hearts

• 1 lemon
• 4 large globe artichokes (about 2 pounds total) or 10 baby artichokes
• Coarse salt and freshly ground pepper
• Lemon Vinaigrette (page 357)

1. Prepare artichokes Cut lemon in half and squeeze juice of half into a large bowl of cold water (this is called acidulated water, which will keep the cut artichokes from discoloring), then add one half to the water.
2. Working with one artichoke at a time, snap off dark outer leaves until you reach ones that are mostly yellow.
3. Use a paring knife to peel the dark parts from base and stem.
4. Use a serrated knife to trim dark green top of artichoke until an inch to an inch and a half of the pale part remains.
5. (If using baby artichokes, halve and add to acidulated water.)
6. Scrape out purple leaves and fuzzy choke with a small spoon and discard.
7. Cut artichoke into quarters or eighths through the stem (so the shapes stay intact).
8. Rub exposed parts with lemon half and add to lemon water.
9. Poach artichokes Place artichokes in a medium saucepan; add water to cover.
10. Add salt and bring to a boil.
11. Reduce to a simmer and cook until artichokes are tender when pierced with the tip of a knife, 8 to 12 minutes for large hearts (6 to 8 minutes for baby artichokes).
12. Marinate Transfer to a bowl and add vinaigrette.
13. Let stand at room temperature for 1 hour or refrigerated, covered, up to one week.

lemon, artichokes, salt, lemon vinaigrette

Taken from www.epicurious.com/recipes/food/views/marinated-artichoke-hearts-393796 (may not work)