1/2 bunch chervil chop finely, 1/2 bunch chives cut into small rings, 2 twigs tarragon chop finely.
Produce a vinaigrette by mixing:
8 tbsp. Grape Seed Oil Chardonnay with 3 tbsp. Bouvier Selected Harvest, 1 tbsp. mustard and
2 tsp. sugar and season with some salt and freshly ground pepper. Stir the herbs into the vinaigrette.
10 small, young artichokes remove the outer leaves, cut away the hard ends of the remaining leaves, shorten and peel the stems. Insert the artichokes with some lemon juice into abundant boiling water, cover with a lid and let them boil for about 15 to 20 minutes. Remove the artichokes from the pot and cut them into halves.
Pour the vinaigrette onto the warm artichokes and leave them to marinate for about 1 hour.
Arrange the artichokes on a platter.
serves 5
