Artichoke Salad with Chile Dressing
Cut the stems of the artichokes, discard the lower leaves and trim the hard blade tips.
Blanch the artichokes in boiling salted water with lemon juice and thyme for about 30 minutes. Lift out the artichokes and allow to drain briefly.
Mix the vinegar with olive oil, and season with salt and pepper to make a dressing. Rinse the chile pepper, halve, remove the seeds and ribs. Mix the dressing with sliced carrots, herbs, onions and garlic. Add the cooked artichokes and chile pepper to the dressing, toss thoroughly and let stand for a while.
Serve the salad with baguette.