Artichokes are a favorite of many French people, including me.  While in the U.S., they are peeled and the hearts are served, to eat this cousin of the thistle plant this way is a crime.  The leaves of the artichoke are wonderful; especially when dipped in a vinaigrette that is butter based.  Just peel off a leaf and let your top teeth scrape all of the goodness off of the tender end.

This recipe yields 2 artichokes, one for each person.


2 large artichokes

10 Tbs of butter

5 Tbs cider vinegar

salt and pepper

Bring a large pot of water to boil.  Reduce heat slightly and place artichokes in the pot.  Boil for 18-20 minutes or until tender.  (Large, Spring time artichokes will need up to 30 minutes of cook time).

While the artichokes are boiling, build your sauce.  In a small pan, melt all of the butter.  Once melted, aside to cool for 5 minutes.  Pour into a mixing bowl.  To the melted butter, add vinegar, salt and pepper.  There will be temptation to add to this sauce.  Trust me, simple is best in this case.  Stir vigorously until the butter and vinegar come together.  Pour half into the small bowl and half into another.  There will be one bowl of sauce for each person.  Remove artichokes from the boiling water and plate, giving one to each person.  Pull leaves off of the artichoke, dip the tender ends into the butter sauce and enjoy.