teaming or microwaving artichokes helps them retain most of their nutrients. Make sure you use the biggest pot you've got to cook the artichokes, and keep the water below the steamer basket bottom. This vinaigrette offers a zesty alternative to melted butter and mayonnaise.

Ingredients:

• 4 artichokes, carefully washed, thorny tips and stems trimmed
  
• 1 lemon, halved
  
• 1 tomato (medium or large)
  
• 1 small garlic clove, quartered
  
• 1 small shallot, quartered
  
• 1 tablespoon fresh basil, chopped
  
• 6 fresh mint leaves
  
• 1/4 cup Monari Federzoni organic balsamic vinegar
  
• 1 teaspoon Grey Poupon Dijon mustard
  
• 1/8 teaspoon pepper
  
• 1/8 teaspoon salt
  
• 1/4 cup Napa Valley organic olive oil
  

Instructions:


1. Bring about 1-inch of water to a boil in an extra-large pot with a lid and a steamer basket inside. When water is boiling, carefully arrange artichokes, stem end up, in the steamer. Squeeze the juice of the entire lemon over the artichokes. Quarter the juiced lemon rind and place the sections in any spaces between the artichokes. Cover and cook for 30 minutes for medium artichokes, and 45 minutes for large artichokes. They should test tender when pierced in the stem end with a fork. Remove artichokes to large plates and spread open the leaves. Serve hot or cold.
   

2. Fill a small saucepan with enough water to cover the tomato. Remove tomato and bring water to a boil. Cut a shallow, small x in the bottom of the tomato. Drop it into the boiling water for about 30-60 seconds, until you see the skin crack. Remove it with a slotted spoon, slip the skin off, and remove the seeds.
   

3. In a small food processor, purée the tomato. Add the garlic, shallot, basil, mint, vinegar, mustard, pepper, and salt. Blend. While the blade is running, slowly pour in the olive oil. Serve sauce with artichokes.