• 2 pcs artichokes
• 1/2 pc lemon
• 2 tsp SAL de IBIZA 
• 2 tbs white sherry vinegar
• 2 tbs mustard
• 2 tbs quality La Cultivada EVOO
  
• 1/2 bunch chives
• 2 tsp lemon juice
• 1/2 bunch parsley
• 1 pinch pepper

INSTRUCTIONS

1. Rinse artichokes under cold water and pull off any petals that are discolored.
2. Cut stems close to the base and cut off the top quarter and tips of the leaves with kitchen scissors.
3. Plunge them upside down into boiling water (about 2") turn the heat to low temperature. Add juice of 1/2 of a small lemon to preserve the color and to avoid discoloration. 
4. Cover the pot and simmer.  Meanwhile prepare the dip.  Place all ingredients in a small bowl and whisk until incorporated. Add as much fresh chopped parsley and chives as you like for color and flavor. 

Enjoy this power vegetable with SAL de IBIZA!