Raymond Blanc’s poached artichoke with mustard vinaigrette

Method

1. In a pan big enough to fit in all the artichokes, bring 4 litres water to the boil with the salt added. Break the stalks from the artichokes by holding the head of the artichoke and levering off the stalk. This also removes some of the tough fibres. Tie a lemon slice to the artichokes’ base with string (see Know How).
2. Add the artichokes to the boiling water and bring back to a gentle simmer. Place a plate over the artichokes to keep them submerged, then cook for 35 40 minutes depending on the size – the artichokes are cooked when the leaves can be easily pulled away. Turn off the heat, lift out the artichokes and cool under cold running water for 5 minutes. Gently squeeze to remove excess water, then set aside.
3. In a small bowl, mix the mustard, vinegar, 5 tbsp water, a pinch of salt and white pepper, oil and the chopped shallot. Taste and season if required.
4. Remove the string and lemon from the artichokes and place each artichoke on a plate, flat-side down. Pull the leaves away from each artichoke to reveal the centre – and arrange on the plate like a flower. Remove the fibrous choke in the centre with a spoon, leaving the artichoke hearts. Pour the dressing into the artichoke centres, then sprinkle with chives and serve. Nibble the thick ends of the leaves dipped in mustard dressing, then eat the heart.