Marinated Artichokes with Lemon and Oregano

Using a sharp paring knife, trim the outer leaves off of the artichokes, trim off all but 1/2" of the stem and trim off the top 1/3 of the leaves. Cut the artichokes in half lengthwise and place into a suitable bowl. Cut the two lemons in half across the equator and squeeze them over the artichokes. Toss well to distribute the juice then add water to barely cover the artichokes. This treatment will help to keep them from becoming brown.

Next, combine the wine, water, onion, carrot, celery bay leaf, peppercorns and salt in a suitable pot and bring to a boil. Reduce to a simmer and simmer for 20 minutes. Remove from the fire and strain, reserving the liquid. Return the liquid to the pot and add the artichokes. Cover with a kitchen towel to keep the artichokes submerged and bring the pot to a rolling boil. Immediately remove the pot from the fire and allow it to sit, undisturbed for 30 minutes or until the artichokes are tender. Remove the artichokes from the liquid and place them in a suitable bowl.

Prepare the vinaigrette by combining the lemon juice and zest with the shallot, oregano and olive oil. Season to taste with salt and pepper and add to the artichokes. Toss well and allow to cool completely before serving.