2 teaspoons salt
2 tablespoons olive oil
1 large or 2 medium artichoke
½ medium shallot, minced
1 tablespoon grainy mustard
1 pinch red Chile flakes
Coarse black pepper to taste
¼ cup red vinegar
Fill a small pot with water, add salt & 1 tablespoon olive oil. Squeeze lemon juice into water & add squeezed rind. Remove tough outer leaves of artichokes. Add to water, cover & bring to a boil.
Reduce to a simmer & cook for about 15 minutes. Drain, cut artichokes in half & remove inner choke with a spoon. Set aside.
Place one teaspoon olive oil in a small sauté pan over medium heat, add the chopped shallot & cook until soft for about 2 minutes. Remove from heat; add mustard, salt, chile flakes & red vinegar. Slowly whisk in remaining olive oil.
Pour over reserved artichokes & serve immediately.