Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Vinegar |
| 4 teaspoons | Lemon juice |
| 1 tablespoon | Sugar |
| 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.