Globe Artichokes with Mustard Herb Vinaigrette

Pour lemon juice or vinegar into a large nonreactive bowl and fill with cold water.

Use a sharp knife to slice about 1-inch off top of each artichoke and ½-inch off bottom stem. Remove about 2 layers of the dark green outer leaves.

Using a peeler or paring knife, remove the more fibrous outer layer at the base.

Using scissors, trim the thorny tips from the tops of the leaves (about ¼-inch).

Stand artichoke on its flat top and cut in half.

Use a spoon or melon baller to cut out the fuzzy center of the choke.

Put each artichoke half in lemon or vinegar water to prevent browning while preparing remaining artichokes. When ready to cook, drain artichokes.

Fill a large pot with 1-inch of water, bring to a boil and add steamer basket. Place artichokes in there (you will likely need to do this in batches, 2 at a time). Cover, reduce heat to a simmer and steam about 20 minutes or until outer leaves can easily be removed (since you are going to grill these, you don’t want them to be too tender at this point).

Once cool, gently squeeze each artichoke to remove excess water. Prepare an outdoor grill to high heat. Brush each artichoke half with olive oil and season to taste with salt and pepper. Place halves directly on grill, cut side-down. Cover and grill about 5 minutes or until nicely charred (alternatively you could sear these in a hot cast iron skillet).

Pulse lemon zest and juice, vinegar, mustard and garlic in a blender to combine. With machine running, gradually pour oil through hole in lid to emulsify. Add chives, tarragon and parsley and pulse to combine without puréeing herbs. Season with salt and pepper. (Vinaigrette can be made up to 2 hours ahead. If separated, pulse a few times to re-emulsify.) Pour vinaigrette into 4 ramekins.

Serve each artichoke in a shallow soup bowl with a ramekin of vinaigrette for dipping and a large bowl to collect leaves.