Artichokes with Tomato Vinaigrette from The Mediterranean Kitchen by Joyce Goldstein

Ingredients

• 1 cup water
• 3 tablespoons olive oil
• ½ cup dry white wine
• 2 cloves garlic, smashed and peeled
• 3 thin slices lemon
• 2 thyme sprigs
• 2 small bay leaves
• 1 teaspoon salt
• 12 black peppercorns, bruised with meat pounder
• 6 whole coriander seeds
• 12 to 16 baby or small artichokes
• ½ cup reserved court bouillon
• 2 tablespoons fresh lemon juice
• 2 tablespoons tomato puree
• 2 cloves garlic, finely minced
• ¼ cup fruity olive oil
• 2 to 3 tablespoons mild olive oil
• ½ cup diced seeded peeled fresh tomatoes or canned plum tomatoes
• Salt
• freshly ground pepper