Into a stainless steel pan [never aluminium, which will taint the flavour of the artichokes] that will comfortably accommodate the artichokes, put the oil, vinegar, wine, salt and bay. Cover with a lid and bring up to the boil.
Prepare each artichoke by trimming off the top then snapping off the stalk and levelling off the base. And just for the look of the finished dish, I like to trim off the tips of the leaves too.
Now pop in the artichokes and just cover with cold water and simmer for about 40 minutes, partially covered; if they are less than large, 25-30 minutes should be sufficient. Check that they are done by pulling away an artichoke leaf about three leaves down; if it should ease away with just the slightest resistance, the artichoke is cooked.
Lift out the artichokes with a slotted spoon and drain upside down in a colander until, preferably, lukewarm rather than stone cold.
To make the dressing, put the mustard, vinegar, garlic, salt and pepper into a small food processor, then add a tablespoon of water from a kettle that has been off the boil for about 15 minutes. Whiz together until smooth then add a glug or two of olive oil. Whiz again until the oil has been incorporated. Add a bit more, and continue whizzing.
Now add the sunflower oil and proceed until both oils have been used up. If the dressing is far too thick, loosen with a touch more hot water; the consistency should be that of salad cream.
To serve, place each artichoke on a large plate - to leave room for discarded leaves - and hand round the mustard vinaigrette at table, together with finger bowls.
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|Serving Size: 1 Serving (5g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 841.3mg||29 %|
|Potassium 5.9mg||0 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.4g|
|Protein 0.1g||0 %|
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Calories per serving: 3
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