Preparation of vinaigrette:

1. Combine the lemon juice, vinegar, mustard, dill, sugar, salt and ground black pepper in a mixing bowl.
2. Whisk the ingredients together, and while still whisking, add the olive oil, a drizzle at a time. (This will gradually form a thick sauce.)
3. If desired, a finely chopped hard-boiled egg can be added to the vinaigrette.

Final preparation:

1. Remove the stem from the globe artichokes with a sharp knife, leaving the base flush.
2. At about halfway down, cut through the petals horizontally with sharp scissors.
3. Cut through the centre flower head (horizontally and at the same height), with a sharp knife.
4. Place the globe artichokes in a saucepan of boiling, salted water. (You may need to weigh them down by placing spoons over the artichokes.)
5. Simmer over medium heat for 35-40 minutes. (To test when the artichokes are cooked, pull on one of the outer petals, and if it comes away easily, it is ready.)
6. Drain when cooked, and leave sitting on their bases to cool.
7. Remove the center yellow petals.
8. With the aid of a knife, carefully remove the base of the flower head.
9. Place the globe artichokes in a soup bowl.
10. To serve, you may either place the vinaigrette beside in a small bowl or, alternatively, pour it into the center of the globe artichokes.

- Start by taking the outer petals, and dip them into the vinaigrette before removing the soft part with your teeth. Have a large empty plate at hand for the discarded petals.

- When the outer petals come to an end, pour the remaining vinaigrette into the center of the artichoke to enjoy “the heart”.

- This dish may be served as an entrée