Cut lemon in half. Slice 1 half and reserve the other half for rubbing over artichokes. To 3 qts. water in a large pot, add wine, parsley, thyme, bay leaf, 2 tsp. salt and the lemon slices. Bring to a simmer, cover and cook over medium-low heat for 10 minutes. Meanwhile, pull off the short tough outer leaves of each artichoke. Cut off the top 1/2 inch of the artichoke. Using scissors, trim off the sharp points of the remaining leaves. Rub the whole artichoke, especially the cut portions, with the cut side of the lemon half. Add artichokes to the pot and simmer, covered, until tender, about 30 minutes. Drain, discarding lemon slices and herbs, and let cool slightly. In a small bowl, whisk together vinegar, olive oil, mustard, garlic and 1 Tbsp. water. Season with salt and pepper. Serve the artichokes with the vinaigrette for dipping. Serves 4. 121 CALORIES PER SERVING: 4 G PROTEIN, 4 G FAT, 16 G CARBOHYDRATE; 395 MG SODIUM; o MG CHOLESTEROL.