Artichokes with Olives and Parmesan
- 4 large globe artichokes (about 1 pound each)
- 3 lemons
- 4 teaspoons salt
- 1/2 cup extra-virgin olive oil
- 1 teaspoon sherry vinegar
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon freshly ground pepper
- 2 tablespoons finely chopped shallots (about 2 small)
- 1/4 cup oil-cured olives, pitted and finely chopped
- 1/4 cup freshly grated Parmesan
Trim 1 inch from artichoke stems and a quarter inch from tops. Remove tough outer leaves. Using scissors, cut sharp tips off leaves. Fill a large saucepan with 5 quarts cold water. Squeeze the juice of 2 lemons into water and add lemon halves to saucepan. Add artichokes, 3 teaspoons salt, and 2 tablespoons olive oil. Place a smaller lid on top to keep artichokes submerged and bring to a boil. Gently boil over medium-high heat until artichokes are tender when pierced in the heart with a paring knife, 25 to 30 minutes. Drain and let cool.
In a small bowl, combine juice from remaining lemon (2 to 3 tablespoons), vinegar, mustard, remaining salt, and pepper. Whisk in remaining olive oil, shallots, olives, and 2 tablespoons Parmesan.
Cut stems of artichokes flush to the base and serve on the side, if desired. Spoon dressing evenly over artichokes. Sprinkle with remaining Parmesan and serve.
SourceMartha Stewart Living, May 1995