Active Time: 20 Minutes
Total Time: 30 Minutes
Combine the Water and sodium bisulfite and stir until dissolved, set aside.
Trim the top of the artichoke, Using a large knife, cut off the top 1 1/2 inch to 2 inches of the artichoke. This is where the leaves are most tightly bunched.
Trim the leaves, Using a pair of kitchen scissors, cut off the sharp points from the leaves.
Remove the leaves, Starting with the outermost leaves first, grasp a leaf by the top and pull downward. The leaf should snap right off. Continue until all the leaves have been removed. Once finished, dip the peeled artichoke in the sodium bisulfite solution. This will stop the artichokes from oxidizing
Clean the stem, use a paring knife to remove the hard leaf remnants around the base, and trim ½ inch off the bottom.
Cut the Artichoke in half, set the wide part of the artichoke on a cutting board. Cutting down the stem, cut the artichoke in half. Once finished, dip the peeled artichoke in the sodium bisulfite solution.
Remove the purple leaves and the hairy portion, dip the artichoke in the solution periodically during this step. Use a spoon to scrape the bottom of the choke until all the hair are completely removed. I
Slice the artichoke on a mandolin, slice the cleaned halves as thin as possible still maintaining the natural shape.
Soak, place the sliced artichokes in the sodium bisulfite and keep soaked until needed.
In a small mixing bowl, add the mustard, honey and vinegar and whisk together.
In a slow small stream, drizzle in the oil, whisking constantly. Until all the oil has combined and its emulsified.
Season with salt and pepper and add the walnuts.
Reserve in the refrigerator until needed.
When Serving. Remove the artichokes from the bath and drain any excess.
Dress in the vinaigrette and serve with our silky smooth hummus recipe.
Sprinkle olive oil and paprika around the hummus.