Artichokes with Tarragon Vinaigrette

(SERVES 6)

• 6 artichokes
• 60 ml/4 tbsp olive oil
• 30 ml/2 tbsp white wine vinegar
• 15 ml/1 tbsp warm water
• Salt and freshly ground black pepper
• 15 ml/1 tbsp chopped tarragon

Prepare and cook the artichokes as for Artichokes with Lemon `Butter` .Drain and leave to cool. Whisk together the remaining ingredients and spoon into six small bowls. Serve the cold artichokes with the dressing to dip the leaves and base in.