Only very young, tender artichokes should be used for this dish. If you try it once, you will certainly want to make it again.
Cut the remaining lemon in half and rub the cut surfaces of the artichokes to prevent discoloration. Trim the green tops of the cones and, with a teaspoon, reach in and remove the choke. Quarter each artichoke and cut each piece in half; rub with lemon again, and place on a plate.
When you have prepared all the artichokes, put the lemon juice, olive oil, mustard, and minced garlic into a glass jar with a lid. Close the jar and shake well.
Pour the dressing over the artichokes, sprinkle with the dill, season with salt and pepper, toss well, and serve immediately.
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