Artichokes with Scallion Tomato Vinaigrette - artichokes

Method

• Cut off and discard the stems of the artichokes with a stainless-steel knife, break off the tough outer leaves, and cut off the top fourth of the artichokes.
• Snip off the tips of the artichoke leaves with scissors and rub the cut edges with the lemon half.
• In a 3-quart microwave-safe casserole with a lid combine the water and the artichokes, microwave the artichokes, covered, at high power (100%) for 15 minutes, or until the bases are tender, and let them stand, covered, for 5 minutes.
• In a bowl whisk together the vinegar, the oil, and salt and pepper to taste, whisking the dressing until it is emulsified, and whisk in the scallion greens and the tomato.
• Arrange the artichokes on 2 plates, spoon the dressing over them, and serve the artichokes at room temperature.