Preparation:
Trim artichoke stems flat and pull off any bruised outer leaves. Cut off top third of artichoke and trim ends of remaining leaves. Place in pot just large enough to hold artichokes side by side. Pour 1 tbsp. winegar and 1 teaspoon olive oil over top of each artichoke. Add boiling water to cover, garlic, peppercorns and salt. If artichokes float, place a heavy heatproof plate on top to hold them down. Cover pot with a tight lid, and cook about 30 minutes, until tender. Let artichokes cool in liquid. Drain artichokes and cut in half lenghtwise. Scoop out choke. Serve warm, at room temperature or chilled. |
