Artichokes Stuffed with Vegetables and Tomato Dressing

Bring about 1 liter of water with 1 teaspoon salt and the vinegar to a boil in a pot. Cut the artichoke bottoms, and add immediately into the boiling water and cook for 15-20 minutes until tha artichokes have a slight bite. Remove from the water and drain.

Cook the green beans for about 6 minutes in salted water. Drain, rinse with cold water and drain well again. Remove the beans from hides and skin.

Rinse the celery, cut the greens and put aside. Cut the celery greens diagonally into thin slices. Rinse the summer squash and cut into thin slices. Rinse, trim and cut the red bell pepper into strips. Rinse the tomato, cut out the stalk, and cut into wedges. Rinse the basil, shake dry and pluck off the leaves.

For the vinaigrette, remove the dried tomatoes from the oil (keep the oil aside) and chop. Peel the shallot and chop finely. Mix the shallot with the dried tomatoes in a bowl. Add approximately 6 tablespoons of tomato oil and the lemon juice, and season with salt and pepper.