Artichoke Hearts with Creole Remoulade

Assemble these supplies:

• Small bunch scallions
• 1 tablespoon Creole or Dijon mustard
• 1 tablespoon prepared horseradish
• 1/4 cup red or white wine vinegar
• Juice of 1 lemon
• 1 teaspoon paprika
• 1/3 cup vegetable oil
• 1/3 cup olive oil
• 2 tablespoons minced parsley
• Salt and freshly ground pepper
• Large bunch watercress
• Two 14-ounce cans water-packed artichoke hearts, chilled

Steps in preparation:

1. Wash scallions and dry with paper towels. Trim off root ends and chop enough to measure 1/2 cup; set aside.
2. In food processor or blender, combine mustard, horse­radish, vinegar, lemon juice, and paprika. Process, adding vegetable and olive oils in a slow, steady stream, until sauce is thick and smooth. Turn sauce into small bowl and stir in scallions and parsley. Add salt and pepper to taste, cover, and chill in freezer until ready to serve.
3. Divide watercress among 4 dinner plates. Drain arti­choke hearts, cut in half, and arrange on top of watercress. Top each serving with a spoonful of Creole remoulade.