Yield: 4 servings
|4 teaspoons||Lemon juice|
|½ teaspoon||Dry mustard|
|⅓ cup||Olive oil|
|4 mediums||California artichokes, prepared and cooked as directed for whole artichokes|
(From the California Artichoke Advisry Board.) Combine vinegar, lemon juice, sugar and mustard. Gradually add oil until blended. Serve with cooked artichokes.