Use medium to large artichokes for this, so that everyone gets a substantial artichoke experience, and keep a bowl on hand for leaves.
- 2 large artichokes, prepared for steaming
1/2 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
- In a large steamer basket, cook artichokes for 30 to 40 minutes, or until the bottom is very tender when pierced with a fork.
- Split the salt, pepper, oil, and vinegar between two bowls, and set artichokes on top.
- Dig in, eating your way through the leaves first, then remove the choke, and savor the heart for as long as you can!
- Side Dishes
- North American