To prepare the artichokes, bring a large saucepan of salted water to the boil and add the lemon
juice. Break the stalks from the artichokes, pulling out any strings at the same time. Remove the
tough outer leaves and then trim the bases flat. Add the artichokes to the water and put a small
plate on top of them to keep them submerged. Cook at a simmer for 20-30 minutes or until a leaf
from the base comes away easily. The base will be tender when pierced with a skewer. Cool under
cold running water. then drain upside down on a tray.
To make the vinaigrette, heat 1 tablespoon of the oil in a small saucepan, add the spring onion
and cook over low heat for 2 minutes. Leave to cool a little, then add the white wine, vinegar,
mustard and sugar and gradually whisk in the remaining oil. Season well with salt and pepper and
stir in half the parsley.
Place an artichoke on each plate and gently prise it open a little. Spoon the dressing over the
top, allowing it to drizzle into the artichoke and around the plate. Pour the remaining dressing
into a bowl for dipping the leaves. Sprinkle each artichoke with parsley.
Eat the leaves one by one, dipping them in the vinaigrette and pulling the flesh off the leaves
between your teeth. When you reach the middle, pull off any really small leaves and then use a
teaspoon to remove the furry choke. Once you've got rid of the choke, you can eat the tender base,
or heart, of the artichoke.