Artichokes with Sherry Vinaigrette

Clean the artichokes, remove the stem, and remove the touch outer leaves. Cut the tips of the leaves with scissors. Slice the lemon and add with the artchokes to a pot of boiling salted water. Cook for 35-40 minutes. Remove when the artichokes leaves are soft and can be easily bent.

For the sauce, rinse and dry the herbs. Chop finely and mix with the sherry vinegar, and oil. Season to taste with salt and pepper. Finely chop the egg and onion, and mix into the vinaigrette.