The Fresh Market recommends that food lovers celebrate National Artichoke Heart Day with this “hearty” recipe from Cooking in Season with The Fresh Market:

½ tsp black peppercorns

2 lemons

¼ c distilled white or cider vinegar

4 giant artichokes, stemmed

Grated zest of 1 lemon

2 tbsp fresh lemon juice

2 tbsp red wine vinegar

1 tsp Dijon mustard

1 garlic clove, crushed and peeled

1 c extra-virgin olive oil

2 tsp minced fresh chives

2 tsp minced fresh tarragon

2 tsp minced fresh flat-leaf parsley

Salt and freshly ground black pepper, to taste

Bring a large stockpot of salted water, with peppercorns, to a boil over high heat.  Cut eight ¼ inch-thick rounds from lemons; set aside.  Pour vinegar into a large, nonreactive bowl and half-fill with cold water.  Using a large, sharp knife, cut off top inch from each artichoke.  Using scissors, snip off thorny tips from artichoke leaves.  Put each trimmed artichoke in vinegar water to discourage browning while preparing remaining artichokes.

Drain artichokes, discarding vinegar water.  Sit an artichoke on a lemon slice and place a second lemon slice on top.  Using kitchen twine, tie artichoke and lemon slices like a package to hold lemon slices in place. Add artichokes to boiling water and partially cover with a lid.  Reduce heat to medium.  Cook at a brisk simmer, occasionally turning artichokes, until a bottom leaf can be easily pulled from a base and flesh is tender (scrape leaf against your teeth to check), about 1 ¼ hours.  Using tongs, transfer artichokes, upside down, to a platter to drain.  Let cool.  (Artichokes can be covered with plastic wrap and refrigerated for up to 1 day.)

To make vinaigrette: Pulse lemon zest and juice, vinegar, mustard, and garlic in a blender to combine.  With machine running, gradually pour oil through hole in lid to emulsify.  Add chives, tarragon, and parsley and pulse to combine without pureeing herbs. Season with salt and pepper.  Pour vinaigrette into 4 ramekins.

Gently squeeze each artichoke to remove excess water.  Remove twine and lemon slices.  Serve each artichoke in a shallow bowl with ramekin of vinaigrette for dipping and a large bowl to collect leaves.