Globe Artichoke with Lemon, Dijon and Tarragon Dressing.

Prepare the choke in water and lemon juice - this stops it discolouring. Start by pulling off the very tough outer leaves and cutting off the stalk leaving a flat base. Then cut off the top third and trim the tops of the leaves removing any spikes.
Place in a saucepan with enough seasoned water to come half way up the choke. Bring to the boil and simmer until a sharp knife can slide in with little resistance - this will vary depending on age and size of the choke.
Remove from the water to cool but retain the water and pan.
While the choke is cooking melt butter in some good olive oil and  gently fry a finely chopped shallot.
Add a dollop of dijon mustard, finely chopped tarragon, lemon zest and lemon juice, mix to an emulsion and keep warm.
When the choke is cool enough to handle remove the soft leaves in the centre and using a spoon remove the choke and rinse clean and return to the pan to warm through - you could also steam or poach it to warm it up.
Plate in a bowl in the dressing and pour more dressing into the centre well.