Artichoke with Ravigote Sauce

Ingredients

For the Vinaigrette base (400g): 260g Rapeseed oil, ¼ Lemon (juice), 60g Dijon mustard, 60g White wine vinegar, ¼ Garlic clove
For the Ravigote sauce (350g): 200g Vinaigrette base, 40g Shallot (chopped), 40g Capers (chopped), 40g Cornichon (chopped), 20g Chopped herbs (tarragon, chervil, parsley)
For the Artichoke à la grecque (4 portions): 300g Shallot, 150g Caster sugar, 20 Black peppercorns, 3tsp Coriander seeds, 3 Thyme (sprig), 3 Tarragon (sprig), 1200ml Water, 300g Olive oil, 300g White wine, 300g White wine vinegar, 18g Salt

Bring the ingredients for the "artichoke à la grecque" to the boil and simmer for 2/3 minutes before adding the artichokes. Add the artichoke and gently simmer for 30/45 minutes.
Mix the vinegar, mustard and garlic together in a blender. Slowly add the oil until it’s emulsified. Season with lemon juice, salt and pepper.
Mix the Vinaigrette base with the chopped shallot, the capers, the cornichon and the chopped herbs (tarragon, chervil, parsley). Serve with the artichoke.