Artichokes with Vegetables and Herbs
Combine1 liter (approximately 4 cups) of water with 1 teaspoon of salt and vinegar, bring to a boil. Trim artichoke bottoms and add artichokes into boiling broth. Cook until al dente, remove from pan, rinse in cold water and drain again.
Peel carrots, cut into 5 cm (approximately 2 inch) long sticks and blanch in boiling salted water for 3 minutes .Drain, rinse in cold water and drain again.
Drain cornichons and pearl onions, cut cornichons lengthwise into thin slices. Cut artichoke hearts into small strips.
Rinse and halve tomatoes. Drain mushrooms and cut into slices.
Peel shallot and chop finely. Rinse chives, shake dry, cut into small rings and combine with shallot, oil and lemon juice. Combine all ingredients, drizzle with vinaigrette, season wtih salt and pepper to taste and and arrange on plates. Garnish with thyme sprigs and serve.