Cut off any unattractive leaves from the artichoke and trim the stems. Place cut lemons, thyme sprigs, shallots, bay leaves, white wine, carrot, celery, and salt in a large pot and add the artichokes.
Add enough water to cover the artichokes by 3-4 centimeters. Boil the artichokes and cover the pot for about 25 minutes.
Remove the artichokes when they are tender and you can easily insert a fork into their center. Using a large spoon, transfer the artichokes to a plate to cool.
Meanwhile, prepare the mustard dressing. Mix the vinegar, olive oil, mustard, salt, and pepper. Shake in a jar until it thickens.
Serve each artichoke with dressing on an individual plate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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