Marinated Artichoke Hearts

Preparation

1. Step 1

   Prepare artichokes Cut lemon in half and squeeze juice of half into a large bowl of cold water (this is called acidulated water, which will keep the cut artichokes from discoloring), then add one half to the water. Working with one artichoke at a time, snap off dark outer leaves until you reach ones that are mostly yellow. Use a paring knife to peel the dark parts from base and stem. Use a serrated knife to trim dark green top of artichoke until an inch to an inch and a half of the pale part remains. (If using baby artichokes, halve and add to acidulated water.) Scrape out purple leaves and fuzzy choke with a small spoon and discard. Cut artichoke into quarters or eighths through the stem (so the shapes stay intact). Rub exposed parts with lemon half and add to lemon water.

   Step 2

   Poach artichokes Place artichokes in a medium saucepan; add water to cover. Add salt and bring to a boil. Reduce to a simmer and cook until artichokes are tender when pierced with the tip of a knife, 8 to 12 minutes for large hearts (6 to 8 minutes for baby artichokes).

   Step 3

   Marinate Transfer to a bowl and add vinaigrette. Let stand at room temperature for 1 hour or refrigerated, covered, up to one week.