- 4 young artichokes-halved, chokes discarded and insides rubbed with lemon
- 2 lemons, juiced
- 1 small shallot, grated
- 1 large clove garlic, grated
- 2 tablespoons vinegar
- salt and pepper
- 1 teaspoon superfine sugar
- 1/2 cup EVOO
- 1 tablespoon finely chopped fresh thyme
In a large pot, combine the artichokes and enough water to cover. Stir in half of the lemon juice. Bring to a boil and cook the artichokes until tender, about 20 minutes.
Make the vinaigrette: In a small bowl, combine the shallot, garlic, remaining lemon juice and the vinegar; season with salt. Let sit for a few minutes. Stir in the sugar, then whisk in the EVOO until emulsified. Season with the thyme, salt and lots of pepper.
Serve the artichokes with the vinaigrette for dipping.