Making this vinaigrette in a food processor or blender will yield a thick, almost mayonnaise-like result. Dip your artichoke leaves into it, or serve it with roasted root vegetables, or dress a simple lettuce salad with a splash of it.
2 T Dijon mustard
¼ C red wine vinegar
1 C olive oil
½ t sea salt
1 T fresh chopped herbs of your choice-tarragon, parsley, dill, basil, or a combination
In a mini-prep or a food processor, pulse together the mustard and red wine. With the motor running, slowly add the olive oil. The dressing should become very thick and have the consistency of mayonnaise. Stop the machine, scrape down the sides, add the fresh chopped herbs and pulse 2-3 times, enough to mix. Adjust for salt. Serve as a dipping sauce with warm, whole artichokes.