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Cut artichoke hearts into small pieces and hold in acidulated water until ready to cook. Heat olive oil in a large rondeau, add drained artichoke hearts and sweat for 5 minutes, stirring constantly. Season with salt and add wine. Cover with cartouche and cook until wine is reduced by half. Add water, re-cover and cook until artichokes are tender. Blend immediately, then emulsify with grapeseed oil. Adjust consistency and seasoning as needed. Pass through a chinois and chill over ice until needed.