Hearts of Artichoke Salad


10 artichokes or 30 baby artichokes
2 lemons, halved
6 1/2 oz Kalamata olives, pitted (30 each)
1 red onion, sliced into thin rings or julienne
4 lb plum tomatoes, peeled, seeded, and quartered
Dressing

9 fl oz olive oil
3 fl oz balsamic vinegar
Salt, as needed
Ground white pepper, as needed
1/2 bunch flat-leaf parsley, leaves only

Cut the ends off the artichokes and trim off the outer leaves. Scoop out the chokes. Quarter each heart and rub with the halved lemons. Hold in acidulated water.
Simmer the artichoke hearts in a cuisson until tender, about 8 to 12 minutes. Drain and let dry on paper towels while making dressing.
Whisk together the dressing ingredients. Add the artichoke hearts, olives, onions, and tomatoes.
Let rest at room temperature for at least 30 minutes before serving

To prepare a cuisson, combine 1 gal water with 2 fl oz lemon juice, 4 whole cloves, 1 bouquet garni, and 2 tsp salt. Bring all ingredients to a simmer.