Yukon Gold Potato and Artichoke Salad
8 medium Yukon Gold potatoes
1 lemon, halved
4 large artichokes
1 2/3 C. water
1/3 C. olive oil
1/3 C. dry white wine
6 whole black peppercorns
6 coriander seeds
2 fresh lemon thyme sprigs
1/2 red onion, very thinly sliced
3 scallions, sliced diagonally
1 tomato, peeled, seeded, chopped
10 black brine-cured olives pitted, chopped
6 fresh purple basil leaves, thinly sliced
1/4 C. fresh lemon juice
2 tablespoons Dijon mustard
3/4 C. safflower oil
To prepare salad: Cook potatoes in large pot of boiling salted water until just tender, drain and let cool. Cut into 1-inch pieces. Fill a large bowl halfway with cold water. Squeeze in juice from half of lemon. Clean off all leaves and remove the course choke leaves. Place the artichoke hearts in the lemon juice water.
Combine 1 2/3 cups water, olive oil, wine, peppercorns, coriander and thyme in heavy large saucepan and bring to boil.
Drain artichokes and add to saucepan cooking the hearts until tender. Drain cut into thin slices and set aside to cool. Mix potatoes, artichoke slices, red onion, green onions, tomato, olives and basil in large bowl.
To prepare dressing: Mix lemon juice and mustard in medium bowl. Gradually whisk in safflower oil. Mix into salad. Season to taste with salt and pepper.