Three 1-pound artichokes
2 1/2 lemons
1 teaspoon coriander seeds
1 teaspoon peppercorns
3 hard-boiled large eggs
1 tablespoon drained capers
1 small onion, sliced
6 parsley sprigs
3/4 tablespoon fresh basil
3 tablespoon white wine vinegar
1 teaspoon balsamic vinegar
1 teaspoon Dijon-style mustard
1 garlic clove, sliced
1/2 teaspoon sugar
1/3 cup olive oil
1/3 cup vegetable oil

Break off and discard tough outer leaves of the artichokes. Cut off the top half of each artichoke with a very sharp stainless steel knife, snip off any remaining sharp tips from leaves with scissors, and rub the cut surfaces
with the 1/2 lemon. Trim the bases, dropping the artichokes into a bowl
of cold water acidulated with the juice of one of the lemons.
In a stainless steel or enameled saucepan of boiled salted water, combine artichokes, drained, with the juice of the remaining lemon, coriander seeds, and peppercorns. Simmer them for 40 minutes, or until bottoms are tender and a leaf pulls away easily. Remove the artichokes with tongs and let them drain upside down on a rack until they are just cool enough to handle.
Reduce cooking liquid to about 2 cups and strain it, reserving 2 tablespoons liquid and 1 teaspoon spice mixture. Cut artichokes in half lengthwise and
with a small spoon remove the inside leaves and the chokes. Cut each half into wedges and arrange the wedges cut sides up on a platter. Force the
eggs through a sieve and sprinkle them and the capers over the artichokes.
In a food processor or blender, blend the reserved cooking liquid, reserved spice mixture, onion, parsley, basil, white wine vinegar, balsamic vinegar, mustard, garlic, sugar and salt to taste, scraping down sides with a rubber spatula until the mixture is smooth. With motor running add olive oil and vegetable oil in a stream and blend the dressing until it is emulsified. Pour dressing around the artichoke wedges. Serves 3 as a first course.