From inthekitchenwithkath.com
(Adapted from ideas in James Beard’s American Cookery, Kalynskitchen.com, and Sunset Fresh Produce)
Allow ½ - 1 artichoke per person.
¼ cup vinegar
2 tablespoons oil
For serving:
Melted butter
And/or
Mustard Sauce – For 2 servings, combine 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, and ½ teaspoon vinegar.
1. Bring a large part of water to a boil. Add the vinegar and oil.
2. While the water is coming to a boil, prepare the artichoke(s). Cut the stem from the bottom of the artichoke so it will sit flat. Peel the stem.
3. Cut the top from the artichoke.
4. Trim the leaves with scissors.
5. When the water is boiling, add the prepared artichoke and stem. Boil for 45 minutes.
(Alternatively, steam the artichoke over boiling water for 45 minutes.)
6. Drain the artichoke, upside down, for a few minutes.
7. If desired, cut the artichoke in half and remove the choke.
8. Serve the artichoke and stem with melted butter or mustard sauce for dipping.