Preparation

使醋

• Mix the shallot with the vinegar and 2 pinches sea salt and let sit for 5 minutes to mellow the flavors. Whisk in the two mustards and then slowly whisk in the olive oil in a slow, steady stream. When the oil has been incorporated, add the tarragon and parsley.

Prepare the artichokes

• 在6到8夸脱的储备中，将2杯水与柠檬皮，胡椒粉，月桂叶，百里香，龙蒿和1茶匙混合。盐并用高火煮沸。将蒸锅篮放在锅中，然后将朝鲜蓟放在篮子里的底部。撒上1茶匙的朝鲜蓟。盐。盖住，将热量减少到火锅中，然后蒸直到完全变软，叶子轻松拉开30至45分钟。在室温下供应朝鲜蓟，并在室温下配上单个浸泡碗。

Make Ahead Tips

You can make the vinaigrette one day ahead and refrigerate overnight, but return to room temperature before serving.