Artichokes with Olives and Parmesan
Ingredients
- 4 large globe artichokes (about 1 pound each)
- 3 lemons
- 4 teaspoons salt
- 1/2 cup extra-virgin olive oil
- 1 teaspoon sherry vinegar
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon freshly ground pepper
- 2 tablespoons finely chopped shallots (about 2 small)
- 1/4 cup oil-cured olives, pitted and finely chopped
- 1/4 cup freshly grated Parmesan
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