How to cook artichokes, California style

Delicious California artichokes, cooked with seasonings and can be eaten hot or cold.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Sauce pan with lid, deep enough to hold 2 or 3 artichokes
• cerrated knife
• kitchen scissors
• salt
• olive oil
• cider vinegar
• Italian seasonings

1. Slice off the top of each artichoke with a cerrated knife (bread knife works well here). Cut the thorny tips off of all of the leaves. Cut the stem so it will stand up well in the saucepan.
   Rock each of the tops on the divider in your sink, to force the chokes open and put an ample amount of salt in the top, rinsing it down inside with lots of cold water.

2. Now your chokes are prepared. Place them in the saucepan and add about 2 1/2 inches of water, 2-3 Tbsp. olive oil, 1/4 cup vinegar, and a generous sprinkling of Italian seasoning.

3. Bring to a boil, cover and simmer from 50 minutes to 1 1/4 hours, depending on how large they are. The test for doneness, is done by using tongs, pull gently at one of the leaves about half way down into the flower. If it releases easily, it's done. If not add more time to the simmer.

Tips & Warnings

• I grew up using mayonnaise as a dip for the leaves. Others prefer melted butter, and recently my children introduced us to using Caesar salad dressing as a dip......yummy!
• If you are fortunate enough to leftovers, artichokes are delicious cold for lunch.
• Bon apetit!!